Thursday, January 14, 2010

Chicken Veggie Rice Casserole

An excellent one-pot meal and it is so quick and delicious. This can be prepared ahead and refrigerate,
just attach a note listing bake time and temperature and then anyone can prepare dinner!

palm shortening to coat baking pan
1 cup short-grain brown rice
2 tablespoons dried peas, or frozen peas, or fresh peas
2 tablespoons dried carrots, or frozen carrots, or fresh carrots
1 tablespoon dried onion, or onion flakes
1 tablespoon light brown sugar
1/2 ounce dried mushrooms of choice (optional)
1 teaspoon sea salt
1 teaspoon dried thyme
2-1/2 cups GF broth of choice
1/4 cup applesauce
2 tablespoons grapeseed oil
2 cups chicken breast, or tuna, or frozen diced chicken, or cooked ground turkey, or cooked ground beef
  1. Place baking rack in third position; preheat oven to 425°F.
  2. Grease baking dish generously with palm shortening; set aside.
  3. In large bowl combine brown rice, peas, carrots, onion, light brown sugar, mushrooms, sea salt, and thyme; mix well to combine.
  4. Add GF broth; stir in applesauce, grapeseed oil, and prepared meat of choice.
  5. Pour mixture into prepared baking dish; cover tightly with foil.
  6. Place in preheated 425°F oven; bake 50 minutes, or until all liquid has been absorbed and rice is soft.
Serve hot or cool. This dish can also be split into desired portions then frozen up to 1 month.
Servings: 6
Preheat: 425°F
Prep Time: 10 min
Cooking Time: 50 min
Vegetarian dish: omit meat; add 3/4 cup prepared vegetables of choice.

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