Saturday, June 13, 2009

Primavera Rice Casserole

Isn't wonderful how many of our best dishes come from last minute inventions, using whatever foods we have lying around.
My other half will often come to me, after looking through the kitchen, say that we have nothing to eat so what should we do for dinner......nothing to eat?? what?? this is not possible.
This meal came from one of those evenings. I went straight upstairs took out any vegetables we had, some rice (which we always have in stock), and a few other ingredients. 30 minutes later I presented my boyfriend with our evening meal. That "how did you come up with this" impressed look along with a big smile came onto his face.

Here is the dish to create such a wonderful "yum yum" sounds.
Looks so simple but taste is so comforting!

2 tbsp olive oil
1 medium onion (chopped)
3 celery stalks (thinly sliced)
3 cloves garlic (finely chopped)
1 cup mushrooms (sliced)
1 red pepper (chopped)
1 tbsp dried oregano
1 tsp celery salt
Seasoning salt and black pepper to taste
½ cup parmesan (grated)
1 cup cheddar (grated)
1 bag ‘boil in a bag’ white rice

- Cook rice as per instructions
- Meanwhile fry onion and celery with olive oil until beginning to soften and brown a little, then add garlic and red pepper. Continue to fry for a few minute (but do not allow the garlic to brown). Once red peppers begin to soften add the mushrooms and oregano. Season with seasoning salt and black pepper and fry for a further few minutes.
- Combine vegetable mix, rice and parmesan in a small casserole dish, top with cheddar. Place lid on the casserole dish and cook in the oven (375 C, gas mark 5) until cheese is nicely melted (approximately 10 minutes)

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