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Thread: Vegetarian casserole

  1. #1
    Puester Guest

    Default Vegetarian casserole

    This is what I made last night to feed our east coast family
    that is coming from skiing to stay the night on their way to
    the airport. It should serve the vegetarian with a green
    salad and everyone else with a roast loin of pork and some
    applesauce. I have seen it attributed to Marian Burros
    "Pure and Simple" cookbook, but I got it from a friend.
    Thanks to B.Hart, wherever you are!

    PS: It really is tasty.

    Broccoli-Rice Dinner Casserole serves ~10

    1 1/2 c. brown rice (or white)
    salt
    2 Tbsp olive oil
    1 large onion, chopped
    2 cloves garlic, minced
    1/2 tsp. dill weed
    1 tsp. thyme
    1 tsp. oregano
    1/2 bunch parsley, chopped
    1/2 lb. sliced mushrooms
    1 green or red pepper, sliced thin
    2 lb. fresh broccoli, sliced thinly or chopped
    1/2 lb. fresh grated gruyere or Swiss
    1/2 lb. fresh grated Parmesan
    1/2 pint sour cream
    1/2 c. dry roasted cashews

    Cook rice as directed until tender and dry. Set aside.
    Heat oil in your largest skillet; saute onion, garlic, dill,
    thyme and oregano until onion starts to soften. Add parsley,
    mushrooms, green pepper. Stir fry a few minutes, then add
    broccoli. Stir until broccoli turns brighter green and becomes
    crisp-tender. Add cashews and remove from heat.

    Spread cooked rice in a 9x13 inch glass pan or similar sized
    casserole. Cover with vegetable mixture, then cheeses.
    Spread with sour cream. Bake 30 minutes at 350 deg. or until
    mixture bubbles and cheese is melted.

    It's not as complicated as it looks and helps if you have
    everything chopped in advance. You need a BIG skillet for
    the green stuff.

    gloria p

  2. #2
    kilikini Guest

    Default Re: Vegetarian casserole

    Puester wrote:
    > This is what I made last night to feed our east coast family
    > that is coming from skiing to stay the night on their way to
    > the airport. It should serve the vegetarian with a green
    > salad and everyone else with a roast loin of pork and some
    > applesauce. I have seen it attributed to Marian Burros
    > "Pure and Simple" cookbook, but I got it from a friend.
    > Thanks to B.Hart, wherever you are!
    >
    > PS: It really is tasty.
    >
    > Broccoli-Rice Dinner Casserole serves ~10
    >
    > 1 1/2 c. brown rice (or white)
    > salt
    > 2 Tbsp olive oil
    > 1 large onion, chopped
    > 2 cloves garlic, minced
    > 1/2 tsp. dill weed
    > 1 tsp. thyme
    > 1 tsp. oregano
    > 1/2 bunch parsley, chopped
    > 1/2 lb. sliced mushrooms
    > 1 green or red pepper, sliced thin
    > 2 lb. fresh broccoli, sliced thinly or chopped
    > 1/2 lb. fresh grated gruyere or Swiss
    > 1/2 lb. fresh grated Parmesan
    > 1/2 pint sour cream
    > 1/2 c. dry roasted cashews
    >
    > Cook rice as directed until tender and dry. Set aside.
    > Heat oil in your largest skillet; saute onion, garlic, dill,
    > thyme and oregano until onion starts to soften. Add parsley,
    > mushrooms, green pepper. Stir fry a few minutes, then add
    > broccoli. Stir until broccoli turns brighter green and becomes
    > crisp-tender. Add cashews and remove from heat.
    >
    > Spread cooked rice in a 9x13 inch glass pan or similar sized
    > casserole. Cover with vegetable mixture, then cheeses.
    > Spread with sour cream. Bake 30 minutes at 350 deg. or until
    > mixture bubbles and cheese is melted.
    >
    > It's not as complicated as it looks and helps if you have
    > everything chopped in advance. You need a BIG skillet for
    > the green stuff.
    >
    > gloria p


    That does sound good, Gloria. Thanks for posting. I'm saving this for
    future reference.

    kili



  3. #3
    cybercat Guest

    Default Re: Vegetarian casserole


    "Puester" <[email protected]> wrote in message
    news:IPUCj.12707$[email protected]..
    > This is what I made last night to feed our east coast family that is
    > coming from skiing to stay the night on their way to the airport. It
    > should serve the vegetarian with a green salad and everyone else with a
    > roast loin of pork and some applesauce. I have seen it attributed to
    > Marian Burros "Pure and Simple" cookbook, but I got it from a friend.
    > Thanks to B.Hart, wherever you are!
    >


    [snips recipe]

    Thank him for me, too, it looks delicious. I am forwarding
    it to my niece, who is trying out vegetarianism. Thanks for posting.



    --
    Posted via a free Usenet account from http://www.teranews.com


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