Updated: Jan 3, 2021
This dish is similar to my Gluten Free Broccoli and Rice Casserole.
If you are a veggie lover like myself, you will enjoy this dish. It is certainly loaded with vegetables. Visit my blog post about why I don't eat meat. It wasn't something I planned. Check out important links.
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Wash, peel and chop all your vegetables. Place the veggies that take longer to cook into the pan and add salt. Hold aside the ones that cook faster. (hold the squash, frozen peas and garlic and hold the spinach until the very end). (see video above)
Add some water to the pan and cook on almost high heat on the stove top. Stir and cover. Keep checking the vegetables and stir fairly often. Watch water level, you don't want it to dry up causing the vegetables to burn. Add water if needed. As the vegetables soften, when they are almost to the tenderness you desire and water is almost all evaporated, add some oil. Again, don't let the vegetables burn, watch carefully.
Now is the time to add your zucchini, peas and garlic. Allow to cook in the oil with all the vegetables. Just before it's done, add the spinach and cook until spinach is soft.
While your vegetables are cooking, make your rice according to the box directions. Set rice aside. It will be mixed in with the vegetables later.
If you love Fall vegetables and you love soups, you will enjoy my many soup recipes.
Place rice in baking dish. Add vegetables and stir until well combined. (see video) Top with gluten free breadcrumbs and place pats of butter on top.
Place in a preheated 350 degree oven. Bake until butter melts and breadcrumbs are golden brown. You can also turn on the broiler for a few seconds, but keep an eye on it, the breadcrumbs can burn fast.
Serve and enjoy.
Ingredients:
Broccoli
Zucchini
Carrots
Asparagus
String beans
Celery
Red Onion
Red Pepper
Peas
Spinach
Garlic cloves
Rice
Olive oil
Gluten free bread crumbs
Butter
Salt