Brown rice and broccoli pilaf

That's a perfect dish for me because it uses brown rice originally so I don't have to substitute it or change cooking time.

You can use white rice but it will cook in only 20 minutes + 10 more minutes to cook the broccoli.

Ingredients:

•     3 tbsp olive oil
•     2 shallots, minced
•     1 1/2 cup brown rice (long grain is perfect)
•     3 cups vegetable stock
•     1/2 lb. broccoli florets
•     pepper to taste
•     3/4 cup chopped cashews
•     1/4 cup grated Parmesan
•     1 tbsp minced fresh flat leaf (Italian) parsley
  

Directions:
 
In a large saucepan over medium heat, warm the oil. Add shallots and saute until softened (about 3-4 minutes). Stir in the rice and cook, stirring constantly, until the rice is lightly browned (3-4 minutes). Add the stock and reduce the heat to low. Cover and cook, stirring occasionally for 30 minutes.

Stir in broccoli and continue to cook until the rice is tender (10-15 minutes longer). Season with pepper, then removed from the heat.

Preheat the broiler. Light oil a flameproof 9x13 in baking dish.

In a normal bowl, combine the cashews, Parmesan cheese, and parley.

Transfer the rice mixture into the baking dish. Sprinkle with the cashew mixture evenly over the top. Place under the broiler about 3 inches below the heat and broil until golden brown (3-4 minutes).

Remove from broil and serve at once.

Serves: 6

Enjoy! 

Brown rice and broccoli pilaf

Brown rice and broccoli pilaf

Chiles rellenos en Casserole (Stuffed Chiles Casserole)

This is my version from Recipes for a Small Planet book.

Ingredients:

• 2 1/2 cups cooked brown rice
• 1/2 cup cooked soybeans 
• 2 7oz. can whole green chilies (around 6) 
• 3 slices vegan cheese
• 1 can diced tomatoes 
• 1 tsp oregano
• 1/2 tsp garlic powder or minced garlic
• 2 tsp chives or scallions

Directions:

Place the cooked rice on the bottom of casserole pan.

Puree the tomatoes, soybeans, oregano, garlic, and onion in a blender or food processor. Put the mixture over the rice.

Bake the casserole for about 25-30 minutes at 350F.

Cut the slices of Jack cheese in triangles. You will have 6 triangles (one for each chili). Stuff the peppers. Add to the casserole in the last 10 minutes.

Serves: 3

Enjoy!

Stuffed Chilies Casserole

Mediterranean casserole

Sometimes... I don't feel like cooking too much. So I decided to make this simple dish getting most of the ingredients from brown rice already had in the refrigerator, a can, a couple of jars, and one container. This meal is also nutritious, and delicious! 

Ingredients: 

• 2 cups cooked brown rice
• 1 cup vegetable broth
• 1 pkg (10 oz) frozen spinach
• 1 jar (12oz) roasted peppers, drained, and sliced
• 1/2 cup sliced black olives
• 4 oz homemade vegan cheese or store bought
• herbs
• 1 jar (8 oz)marinated artichoke hearts

Directions:

Preheat the oven to 350F. Spread the rice on the bottom of a 2 quart casserole covering with the vegetable broth. Top with half of the spinach, peppers, olives, and cheese. Spread the remaining rice and spinach.

Drain the artichokes and reserve the marinade. Place them over the spinach and top with the remaining peppers, olives, and cheese.

Pour the artichoke marinade (Casserole can be made ahead at this point. Cover and refrigerate).

Cover and bake for 15-20 minutes or until heated through.

Serves 4

Mediterranean casserole

Enjoy!