Casseroles….what do you think about casseroles these days? I’m really undecided. I love that I can have a casserole in the oven and have time to clean up the kitchen before dinner is ready. Though some casserole recipes take all the fun out of cooking and random food is just slopped into a dish and baked with some sort of a crust on top. And healthy…well, healthy and tasty casseroles can be hard to find. Then try to make it friendly for the whole family and you’ve got your work cut out for you!
The following recipe is my new casserole friend. I still get to play in the kitchen and actually cook something! Every ingredient is a “does your body good” type ingredient and it is YUMMY! This is my baby girl’s fist casserole and it’s a winner, winner, casserole dinner!
Veggie Cheddar Casserole
- 1 cup Chicken or Veggie Broth
- 1 1/4 cup Water, 1/4 cup reserved
- 1 cup Brown Rice
- 1 cup Broccoli
- 1 cup Cauliflower
- 3/4 cup Mushrooms (finely diced)
- 1 Shallot (minced)
- 4 tbsp Cheddar Cheese, grated and divided
- 1 tbsp Wheat Germ
Bring the broth, 1 cup water and rice to a boil in a medium sauce pan. Lower the temperature to a slow simmer and cook covered for 45 – 50 minutes. Until the rice is tender and the liquid is absorbed.
Meanwhile steam the broccoli and cauliflower. Allow it to cool and chop into small pieces (you don’t have to chop the veggies small if you are not feeding this to a wee tot). Saute the mushrooms and shallot in a drizzle of olive oil until tender, about 5-8 minutes.
Stir together the rice, all the veggies, 1/4 cup water and 2 tablespoons of cheddar cheese. Lightly butter a baking dish and pour the rice mixture into the dish. Sprinkle the top with wheat germ and remaining 2 tbsp cheddar cheese. Bake in a 350 degree preheated oven for 15 minutes.