|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
A hearty, Italian-style baked rice and
vegetable casserole.
Baked Rice Primavera
- 10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups
homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese
- Lightly butter a 13 x 9 inch baking dish;
set aside.
- In large roasting pan, toss vegetables
and oil until ingredients are lightly coated. Roast at 425°F
(220°C) for about 35 minutes, or until vegetables are nicely
browned, stirring occasionally.
- Reduce oven temperature to 325°F (160°C).
- In large mixing bowl, combine roasted
vegetables and remaining ingredients, except Parmesan cheese.
- Spoon mixture into reserved baking dish;
smooth to make an even layer. Sprinkle Parmesan over the top.
Cover with aluminum foil, and bake for 20 minutes, or until heated
through.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
