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Can-Do Casserole

Baked Rice with Beets, Greens, and Mushrooms

45 minutes
Serves 4
DinnerAmericanVegetarian
Herb's take

Here's a dinner that channels the thrifty spirit of pantry cuisine and the comforting nostalgia of the casserole. You’ll learn how to coax flavor and texture from humble canned veggies, making each bite taste like you planned this all along.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F (190°C). Grease a 2-quart casserole dish with a bit of cooking oil.
  2. 02
    Rinse the white rice in a fine mesh strainer until the water runs mostly clear. Drain well.
  3. 03
    In a large bowl, combine the drained beets, spinach, green beans, and mushrooms. Add garlic powder, onion powder, paprika, dried oregano, and a generous amount of black pepper. Toss to distribute the spices evenly.
  4. 04
    Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Add the mixed vegetables and sauté for 5 minutes, stirring occasionally, to cook off excess moisture.
  5. 05
    Spread the rinsed rice evenly in the bottom of the prepared casserole dish.
  6. 06
    Top the rice with the sautéed vegetable mixture, spreading it out in an even layer.
  7. 07
    Pour 2 cups of water over everything in the casserole. Give it a gentle shake to help the water distribute.
  8. 08
    Cover tightly with foil and bake for 30 minutes.
  9. 09
    Remove the foil and bake uncovered for 10-12 minutes, until the rice is tender and the top is lightly browned in spots.
  10. 10
    Let the casserole rest for 10 minutes before serving. Fluff the rice with a fork and adjust seasoning with salt and more pepper to taste.

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Can-Do Casserole | Cook with Herb