Originally I was going to use quinoa and then right as I started dinner, I realized I had forgotten to stock up. So rice it became! You can use either, if you choose quinoa, use 1 cup quinoa, rinsed, instead of the rice. Cook the same.
Cheesy Rice and Veggie Casserole
- 1 cup long-grain white rice
- 2 cups water
- Pinch fine sea salt
- 1 Tbsp dried onion
- 1 tsp granulated garlic
- 1 pound carrots, peeled and cut into coins
- 2 pounds zucchini or yellow summer squash, trimmed and chopped
- 1 cup frozen green peas, preferably unsalted
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- ¼ tsp ground black pepper
- 1 cup whole milk
- 8 ounces grated cheddar cheese, regular or sharp
Add water, sea salt, dried onion, and garlic to a small saucepan, bring to a boil. Add in rice, stirring. Return to a boil, stirring. Reduce heat to medium-low and cook covered for 20 minutes. Set aside.
While the rice is cooking, steam the carrots and zucchini, until tender-crisp, about 10 minutes. Take off the heat, add in peas. Fluff up rice, add to a large bowl and gently toss with the vegetables.
Preheat oven to 350°, lightly oil a 9×13″ baking dish.
Melt butter in saucepan, over medium heat. Whisk in flour, cook for 2 to 3 minutes. Slowly pour in milk, whisking smooth. Cook until thickened, whisking often.
Take off heat, whisk in pepper and 6 ounces of the cheese. Taste for salt.
Pour over the rice, stirring gently to combine. Spread rice in prepared baking dish. Sprinkle remaining cheese on top.
Bake for 15 minutes, or until cheese is melted on top.
Serves 6 to 8.