CHEESY ‘BOTTOM OF THE CRISPER’ VEGGIE RICE

Casseroles|Gluten-free|Leftovers|Sides|Vegetarian

Ingredients

3 cups cauliflower florets

1 cup purple cabbage, chopped

1 cup carrots, chopped into ½ pieces

1 small zucchini, cut into 1” thick rounds

1 cup raw rice

2 cups chicken or vegetable stock

1 small onion, chopped

2 teaspoons salt, divided

¾ teaspoon black pepper

2 tablespoons butter

½ cup heavy cream

½ cup parmesan cheese

1 cup shredded mozzarella cheese

1 ¼ cups shredded Jarlsberg cheese, divided

1 cup cherry tomatoes

1 tablespoon fresh parsley, chopped

Instructions

You can use almost any veggies in this rice. I used the ones that were a little dented and sad looking in my fridge, but broccoli, corn, peas, asparagus, butternut squash, etc.. would all be delicious. You will want about 5 total cups of veggies. You can also switch out/in your favorite shredded cheeses!!

Preheat oven to 350 degrees. Coat a large pie plate or baking dish with non stick spray.

Place the cauliflower, cabbage, carrots, and zucchini in a large saucepan and cover with water by about 2-3”. Bring to a boil and cook until the veggies are all tender, about 10-15 minutes. Drain and set aside.

While the veggies boil, cook the rice. Combine the rice, stock, onion, and 1 teaspoon of the salt in a medium saucepan. Bring to a boil and then cover and reduce to a simmer. Cook for about 20 minutes until all of the liquid is absorbed. Remove from heat and let sit for 5 minutes.

Combine the cooked veggies, rice, remaining teaspoon of salt, black pepper, butter, cream, parm, mozzarella, ¾ cup of the Jarlsberg, and tomatoes in a large bowl and mix, mix, mix!

Pour this mixture into the prepared baking dish. Bake for 30 minutes until the cheese is melted and lightly browned. Serve immediately.