BLONDIE'S VEGETABLE AND RICE CASSEROLE #2
1 cdiced or thinly sliced sweet yellow onions
1 clong grain rice, uncooked (i use jasmine rice)
2 Tbspreal butter
1 Tbspminced garlic
1 c*each* thinly sliced celery, bell pepper(any color), fresh tomatoes (do not remove the juice or pulp)
1 can(s)quartered artichokes (in water), drained
1 Tbsppoultry seasoning or sage
2 cvegetable or chicken stock or broth
·s & p to taste
·cooking spray for baking pan
How to Make BLONDIE'S VEGETABLE AND RICE CASSEROLE #2
- Preheat oven to 350*
In the meantime, in a large saucepan or large skillet, turn burner on med-hi heat.
Add EVOO. Heat until it is shimmery.
- Now add onions and saute` till translucent.
Add rice and saute` till dark tan.
Lower heat to med~add butter, garlic, celery, bell pepper, & corn.~saute` 3-4 minutes till soft.
- Add poultry seasoning, S & P and stir well.
Gently fold in tomatoes and artichokes.
Pour into baking dish.
- Heat stock or broth in the microwave till it is at a slow boil.
Now pour in stock or broth, stirring enough to evenly distribute ingredients.
Cover baking pan with tightly fitted aluminum foil.
Place pan in oven.
- Allow it to cook for 30 min.
If rice has not absorbed the broth, allow it to bake 10 more minutes. You DO want it moist
- Remove from oven and allow it to set for 10 minutes.
Serve as a side to any entree desired. This is especially good with chicken or fish. This wide will compliment any side you like.