Garden Casserole
From leigh561 16 years agoIngredients
- 1 cup chopped onion shopping list
- 1 green pepper, chopped shopping list
- 1 sweet red pepper, chopped shopping list
- 1/4 cup butter or margarine, melted shopping list
- 1 1/2 cups uncooked long-grain rice shopping list
- 2 ( 10- 3/4 ounce) can chicken broth, undiluted shopping list
- 3/4 cup water shopping list
- 2 ripe tomatoes, chopped shopping list
- 1 tablespoon tomato paste shopping list
- 1/4 to 1/2 teaspoon pepper shopping list
- 1/2 teaspoon dried whole saffron, crushed shopping list
- or 1/4 teaspoon ground saffron shopping list
- Dash of worcestershire sauce shopping list
- 3/4 pound broccoli, cut into 1-1inch shopping list
- pieces shopping list
- 2 small zucchini, cut into 1/2-inch pieces shopping list
- 10 ounces fresh shucked green peas shopping list
- 12 fresh asparagus spears cut into 1-inch pieces shopping list
How to make it
- Sauté onion, green pepper, and red pepper in butter in a heavy oven proof Dutch oven until tender.
- Stir in rice and next 7 ingredients, and bring to a boil.
- Remove from heat; cover and bake at 350 degrees for 30 minutes.
- Stir remaining vegetables into rice mixture.
- Cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender.
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