A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
INGREDIENTS (for 4 servings):
- 1 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 celery, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cube vegetable bouillon
- 2 tablespoons margarine
- 2 cups water
- salt and pepper to taste
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Rinse the brown and wild rice; pour into a 2 quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for 15 to 30 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.