Baked Rice with Vegetables by Nancy T. Maar
You can throw in some sausage, leftover chicken or whatever you have on hand to add more flavor.
Yields 4 servings; serving size 8–9 ounces
Calories: 308.95
Protein: 11.44 grams
Carbohydrates: 45.01 grams
Sugar: 5.26 grams
Fat: 8.95 grams
1 tablespoon olive oil
1 medium onion, minced
1 cup long-grain rice
3 cups all natural, sugar-free chicken broth
1 zucchini, grated
6 radishes, trimmed and sliced
1 cup broccoli florets, cut in small pieces
½ cup Parmesan cheese
1 teaspoon dried basil
½ cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
Preheat oven to 350°F. Heat the olive oil in a 2-quart ovenproof casserole over medium heat. Sauté the onion in the olive oil. After about 4 minutes, add the rice and stir to coat.
Add the rest of the ingredients and cover. Bake for 45 minutes, stirring every 10 minutes.
Season First
When you ready vegetables for steaming, add fresh or dried herbs, spices, sliced or diced onions, minced garlic, grated ginger, or just about any other seasoning you'd usually use. The seasonings will cook into the vegetables during steaming.
