Beet It and Serve
Vegetarian rice bake with beets, spinach, green beans, and mushrooms
45 minutes
Serves 4
DinnerAmericanVeganVegetarianDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the thrifty genius of pantry cooking, this casserole unites the humble canned veggie quartet with fluffy rice and a kick of spice. It's a dinner that whispers comfort and shouts efficiency, plus, you'll pick up a trick for turning canned beets into something craveable.
Equipment needed
- large skillet
- medium saucepan
- 2-quart baking dish
Ingredients
Yield
4
Instructions
- 01Preheat oven to 375°F (190°C).
- 02Heat 1 tablespoon oil in a medium saucepan over medium heat. Add rice and toast for 1 minute, stirring frequently.
- 03Add 1 3/4 cups water and a generous pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender. Remove from heat and fluff with a fork.
- 04While rice cooks, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add mushrooms and sauté for 3 minutes to drive off some excess moisture.
- 05Add flour to the skillet and stir constantly for 1 minute to create a roux with the mushrooms.
- 06Slowly add 1/2 cup water to the skillet, stirring constantly to avoid lumps. Add paprika, garlic powder, onion powder, oregano, and several grinds of black pepper. Taste and add salt as needed.
- 07Reduce heat to low. Add chopped beets, spinach, and green beans to the skillet. Cook, stirring gently, for 4 minutes until everything is heated through and evenly coated.
- 08Fold cooked rice into the vegetable mixture until well combined.
- 09Transfer everything to a greased 2-quart baking dish and spread evenly.
- 10Bake uncovered for 20 minutes until the top is lightly crisp and the edges bubble.
- 11Let rest for 10 minutes before serving so it sets up nicely. Sprinkle with more black pepper if desired.
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