Brown Rice and Veggie Bake
Author: www.mamasblissfulbites.com
This Recipe for Brown Rice and Veggie Bake is perfect for #SundaySupper when entertaining.
Ingredients
  • 2 cups cooked brown rice
  • 2-3 Tbs butter
  • 1 red onion, chopped
  • 8 oz baby carrots: rinsed, stems removed
  • 8 oz baby corn: rinsed
  • 1 zucchini: sliced
  • 2 Tbs fresh lemon thyme
  • 1½ cups mozzarella cheese: shredded
  • 2 Tbs plain bread crumbs
  • 2 Tbs flax seeds
  • 1 tsp oregano
Instructions
  1. Preheat oven to 350 degrees. Grease a 13x9 oven proof dish.
  2. Make rice according to package, serving size 2 cups.
  3. Heat butter in a skillet over medium to low heat. Add the carrots for ten minutes. Let them bathe in buttery goodness!
  4. Add red onion and saute for 5 minutes more until onion is softened.
  5. NOTE: If you are not using baby carrots, you can use sliced carrots. Cook the onion first then add carrots in the next step.
  6. Add zucchini and baby corn for another 5 minutes, stirring occasionally.
  7. In a separate bowl, mix rice, thyme and oregano.
  8. Add rice mixture to skillet.
  9. Add ½ cup of cheese and stir. Season with salt and pepper.
  10. NOTE: I'm a very generous cheese giver... (1/2 cup...pshh!)
  11. Pour mixture into prepared oven-proof dish.
  12. In a small bowl, mix bread crumbs, flax seeds.
  13. Evenly sprinkle breadcrumb mixture over vegetables.
  14. Top with cheese.
  15. Bake for 30 minutes until cheese topping is nice and golden. Serve warm.
Recipe by Family Foodie at https://familyfoodierecipes.com/brown-rice-and-veggie-bake/