Thursday, April 17, 2014

Easy Zucchini Carrot Rice Casserole




Easy Zucchini Carrot Rice Casserole

2 cups cooked brown rice
2 carrots shredded
2 zucchini cubed
1 tsp oregano
1 tsp basil
1 tsp paprika
3 cloves of garlic minced
1/2 onion finely sliced
2 T olive oil
1/2 cup water


Directions:
Combine veggies, onions, garlic and seasonings with olive oil and water in frying pan/wok and cook/stirfry on medium heat until nearly done.
Combine rice and other ingredients in greased 9x13 baking dish. Cover and bake at 350 for 20 minutes.

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