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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season, says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole. Ingredients:
1/4 cup uncooked rice |
1 pound zucchini, sliced |
1 pound yellow summer squash, sliced |
1 large onion, sliced |
3 tablespoons minced fresh basil, divided |
1 medium green pepper, julienned |
4 celery ribs with leaves, chopped |
2 large tomatoes, sliced |
1/4 cup packed brown sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil. Yield: 8 servings.
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