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Source: Strict Vegetarian Cookbook
Combine:
5 cups thinly sliced zucchini
1 cup finely chopped onion
2 chopped tomatoes
1/2 tsp. garlic salt
1/2 tsp. sweet basil
1/2 tsp. oregano
1 cup brown rice
1 cup water
Mix and place in prepared casserole dish. Bake 40 minutes at 350°.
I’m sorry, all we have is what the recipe contributor submitted. Looking at this recipe, I would guess that it serves about 4 as a side dish, though if you wanted to make it most of your meal, you could probably cut it in two and eat it all.
September 2nd, 2011 at 7:43 pm
My husband & I both liked this recipe. I didn’t have 5 cups of zucchini, so I also used yellow squash. I used fresh basil and oregano from our herb garden. I did bake this an extra 10 minutes since the rice was not quite done at 40 minutes. It would serve 4 people as a side dish or 2-3 people as a main course.
This recipe didn’t work well. I’m wondering if the author meant to use cooked and or instant brown rice, as regular brown rice took almost twice as long to cook (literally an extra 40 minutes). Though, it wouldn’t make much sense to use cooked rice AND add water, so maybe instant rice??? I was having a tough day already, and wanted to prepare something easy, and this just made my day worse. In the end, we were able to eat it, even though everything other than the rice was really over cooked. As the main (only) dish, it feed both my wife and I, with a little left over.
I’m guessing the recipe author intended cooked brown rice, as brown rice is typically a 2:1 liquid-to-rice ratio. The 1 cup of water probably cooks into the vegetables to soften them some, although I might not use a full cup if I were making it with cooked rice.
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May 24th, 2010 at 2:12 am
hey, would really like to try the recipe, just wondering how many this serves and if you have the measurments to cater for one as a do not have enough freezer space to freeze down excess.
Thanks
Jamie