After chatting with Jo about this new dish I came up with over the weekend, we’ve decided to create a whole new category. The current category, SOP, is for those recipes that should be standard operating procedure in any kitchen. This new category, DF, will be for those recipes which are ‘Dad-friendly.’ The criteria for DF recipes are as follows: minimal input ( <5 minutes prep), maximum output (multiple meals from one prep, tons of veg, super healthy). I was chatting with Dad on Friday night and he was all excited about the sun tea, yada yada. And I asked him if he’d made the red beans and rice soup recipe I posted just for him! His excuse, ‘I’ve been so busy with the back porch that I don’t have time to cook.’ This prompted me to circumvent this excuse by concocting something so simple that he wouldn’t be able to say he doesn’t have time or energy to cook. This category will take neither time nor energy to put together! For our maiden voyage into DF-territory, I give you Baked Rice Casserole! There is minimal prep (maybe 5 minutes of effort), but it does take some time in the oven, so plan accordingly (at least 1.5 hrs) – hey, there is no perfect system, we’re not the Jetsons 🙂 ! This recipe makes about 6-8 servings…
1 C brown basmati, rinsed and drained
1 can black beans, slightly drained (but you’ll want some of the juice)
1 TBSP pre-minced garlic
1 TBSP pre-minced shallots
2 C vegetable broth
1 C grape tomatoes
3/4 C frozen corn
1 C baby spinach
fresh herbs, 1 tsp each: oregano, thyme, sage; torn with fingers
1 sprig, fresh rosemary
salt and pepper to taste
1/2-1 C frozen peas (all depends on how much you love peas – I like about 1 C)
1 bunch fresh cilantro, chopped
1. Preheat oven to 400 F. Dump all ingredients, except the peas and cilantro, into a deep casserole dish or dutch oven. Stir to combine.
2. Bake in oven, covered, 1 hour 15 minutes. After 1 hour 15 minutes, uncover and cook an additional 20 minutes.
3. Add peas, and cook an additional 10-15 min – until all the moisture is absorbed and the rice is done.
4. Let cool for about 10-15 minutes, stir in fresh cilantro. Serve with steamed or grilled vegetables or even tamales (I’m jealous), wrapped in a tortilla topped with fresh pico de gallo or tomatillo salsa for a burrito meal, or over tortilla chips topped with salsa for a nacho-style meal. You could also squeeze some fresh lime juice onto the finished dish for a tangy kick! This would also make a good stuffing (once baked) for stuffed peppers… The possibilities are endless!!
If you have some leftover rice (already cooked), use it (about 1.5-2 C)! It’ll cut down on the baking time…
Possible veg additions if you don’t mind chopping: tomatillos, red bell pepper, spicy pepper (if you want heat), even red potatoes cut into small cubes…
Possible spice additions: 1 tsp of chili powder, garlic powder (for extra garlicky goodness), cumin…any favorite spice you like! Or even use Indian spices for a more curry flavor..mm…
Variations: You could exchange out the brown rice for millet or quinoa – which I suspect would cut down on the baking time. You could check at 1 hour, and either option would probably (but hasn’t been personally tested) be done, but you’ll have to check. Using either millet or quinoa would also make this gluten-free…
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