Mushroom and Rice Bake
Grocery shopping. Usually I spend 30-40 minutes slowly going up and down aisles, looking for fun new products, sampling anything I can, really enjoying the whole process of picking the food that's going to keep me going for the next few days but recently I've just been *gasp* too busy. Other than stopping here and there for small things I might need, it's been all eating whatever's around the pantry here.
In an attempt to finish up some bags of rice and such I decided to go for a veggie and carbo loaded casserole. I love me some carbs and I can never get enough veggies. This simple, flavorful casserole was quick to make, low calorie, and will now be a great lunch over the next few days.
It's a comfort food with non of the guilt!
- 20 oz or two containers, sliced crimini mushrooms
- 1 small head cauliflower
- 1 bag baby spinach
- 1/4 cup pieces of sun tried tomatoes
- 4 cups or one container vegetable stock
- 3/4 cup white rice
- 2/3 cup panko bread crumbs divided
- 2 tsp onion powder
- 1 Tbs chopped garlic
- 2 tsp Italian seasoning
- 1 Tbs salt
Step 1: Heat pan to medium high. Put mushrooms into pan, stirring occasionally until most moisture is released. While this is happening, chop cauliflower into small bits (about 1/2 inch).
Step 2: Add onion powder, garlic, salt, and Italian seasoning and stir with mushrooms for 30 seconds.
Step 3: Stir in rice with mushroom water (sorry that sounds gross... but mushrooms cook off water!). Wait until rice has absorbed water and add 1 cup of vegetable stock at a time until 3 out of the 4 cups have been absorbed. Preheat oven to low broil.
Step 4: Add in cauliflower, tomatoes, and final cup of water. Let cook for a few more minutes, testing rice to make sure it is cooked. When all seems incorporated add in spinach and stir in. Cover about 3 minutes until spinach is wilted.
Step 5: Stir in 1/2 cup of the panko bread crumbs. This will bring the mixture together as the panko will absorb any residual liquid.
Step 6: Place mixture in pan and sprinkle the remaining panko on top. Place into oven to broil until golden brown, about 5 minutes.
Despite more steps than usual this recipe is totally doable for an amateur chef and will give you an idea of how to make more complicated risotto recipes. Lots of stirring and time!
If you're into high carb, low fat veganism (as I try and live) this is a great recipe. It will also look like you had a lot more time and inspiration that it might seem when all these flavors come together if you're entertaining!
Nutritional Information: Servings 8, Serving size 1 1/4 cups. Calories 218, Fiber 6.8 g, Fat 1.2 g, Protein 9.9 g, Carbohydrates 44.1 g