Ingredients
Ingredients:
1 box uncle bens wild rice long cooking ( not instant )
1 T. Veg Oil
1 T. Butter or Margerine
1/2 tsp. Oregano ( dry )
1/2 tsp. basil ( dry )
1/2 tsp. pepper
1/2 tsp. kosher salt
1 Cup grated Jack cheese
2 Zucchini sliced 1/4" thick
1 yellow squash sliced
1/2 onion diced
2 tomatoes diced
1 box sliced mushrooms
1 stock celery
1 green bell pepper
Directions: Bake at 350* for 35 mins
use sauce pan to make rice as directed except brown rice in oil till light brown . then reduce water by 1/4 cup and set aside after rice is done.
Cut all veggies up and in large saute pan or wok place the butter in and when melted add veggies , start with the thicker ones first, after 2 mins add spices and add rest of the veggies except for tomatoes and mushrooms.
Once all veggies are softened add the tomatoes and mushrooms as stated above . only saute those for 1 minute.
Using a oblong glass dish butter sides and bottom and mix rice and veggies together and lay in dish . then top with grated jack cheese and bake at 350* for 30 mins till cheese is slightly brown . take out and cool for 10 mins then serve
Preparation
Directions: Bake at 350* for 35 mins
use sauce pan to make rice as directed except brown rice in oil till light brown . then reduce water by 1/4 cup and set aside after rice is done.
Cut all veggies up and in large saute pan or wok place the butter in and when melted add veggies , start with the thicker ones first, after 2 mins add spices and add rest of the veggies except for tomatoes and mushrooms.
Once all veggies are softened add the tomatoes and mushrooms as stated above . only saute those for 1 minute.
Using a oblong glass dish butter sides and bottom and mix rice and veggies together and lay in dish . then top with grated jack cheese and bake at 350* for 35 mins till cheese is slightly brown . take out and cool for 10 mins then serve
