Creamy Cauliflower Zucchini Rice

This creamy rice makes a fantastic side dish. 

Brown rice.  Creamy garlic cauliflower. Shredded zucchini.  Parmesan cheese. 

I can guarantee you’ll enjoy this one!

Creamy Cauliflower Zucchini Rice – Inspired by Lindsay at Pinch of Yum

Ingredients

• 2 C brown rice, uncooked
• 4 C chicken broth
• 1 tsp. minced onion
• 1 medium zucchini
• 16 oz. fresh or frozen cauliflower
• 1 tsp. minced garlic
• splash of milk
• 1/2 T butter
• 1/4 C Parmesan cheese, plus additional for garnish
• salt and pepper

Directions

Begin by combining 4 C chicken broth with 2 C brown rice in the base of your rice cooker.  Add in 1 tsp. minced onion.   Place the cauliflower in the steamer basket.  Cook the rice while steaming the veggies simultaneously, for about 20 minutes.  

Meanwhile, shred the zucchini. 

When the cauliflower is tender, transfer it to your blender.  I used our immersion blender, and pureed the cauliflower in two batches. 

Puree until smooth, adding a splash or two of milk, as needed.  Then, season with salt and pepper.   

In a large saucepan, melt 1/2 T butter.  Add in minced garlic and sauté until the garlic smells amazing. 

Add in the zucchini, and sauté for 3-4 minutes until the zucchini is softened. 

Add the pureed cauliflower to the zucchini garlic mixture. 

Then, stir in the cooked rice. 

Add in some milk to achieve your desired creaminess.  Then stir in 1/4 C Parmesan cheese. 

Garnish with extra Parmesan cheese. 

Serve warm. 

Enjoy!

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Creamy Rice Casserole

During the countdown to 2013 I found some recipes that I couldn’t wait to try.  This recipe was one of those. 

Delicious and creamy, and made healthier to boot.  The original recipe is 254 calories and 12 grams of fat.  With just a few tweaks, we ended up at 178 calories and 5.3 grams of fat. 

First tweak: substitute cottage cheese & milk for sour cream, or use Greek Yogurt.  Just as creamy, quite delicious. 

Second tweak: reduced the amount of cheese by switching to extra sharp cheddar (went from 2 C down to 1/2 C), and reduced the amount of Parmesan, by using it on the top of the dish rather than mixed in.  Still get that cheesy flavor and can use much less cheese. 

I ended up using my rice cooker to prepare much of the dish and then baked it as directed so all the creaminess blended together. 

Creamy Rice Casserole  - Adapted from What’s Cookin’ with the Johnstons

Ingredients

• 1 1/2 C uncooked brown rice
• 3 1/2 C chicken stock, divided
• 16 oz. baby bella mushrooms, sliced
• 2 T minced onion
• 2 stalks of celery, sliced
• 1 C diced, cooked chicken (or turkey)
• 1/2 C cottage cheese, or Greek yogurt
• 1/4 C milk
• 1/4 C Parmesan cheese
• 1/2 C extra sharp cheddar cheese

Directions

Place the 1 1/2 C uncooked brown rice and 3 C chicken stock into your rice cooker.  Cook for about 10 minutes. 

Add in 2 stalks of sliced celery (about 1 C).

Mix in mushrooms (these can be fresh, sautéed or canned). 

Add in diced cooked chicken or turkey, cover and cook until rice is done. 

Meanwhile, take 1/4 C milk and 1/2 C cottage cheese and blend them together. 

Add in 1/2 C chicken broth and blend well.  **Alternatively, you can use 1/2 C Greek Yogurt with 1/2 C chicken stock. 

When the rice is ready, stir in the cheese/stock mixture. 

Pour the entire rice mixture into a lightly greased 9x13 glass baking dish. 

Top with Parmesan cheese.  Then, bake at 375 for 20 minutes. 

Sprinkle 1/2 C cheese over the top. 

Bake for an additional 5 minutes, until cheese is melted. 

Serve warm. 

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Un-Stuffed Cabbage Roll Casserole

At this time of year, cabbage is cheap!  Ever wondered what to do with it?  I asked on Facebook and you had some great ideas.  Everything from tossing it into a stir fry to making runzas. 

I decided to use it in a recipe I pinned a long time ago. 

An un-stiffed cabbage roll casserole. 

It was delicious, and used an entire head of cabbage!  And, oh so much easier than rolling all those cabbage rolls. 

Leftovers are pretty great too.

Un-Stuffed Cabbage Roll Casserole – Adapted from Gina’s Skinny Recipes

Ingredients

• 1/2 lb. lean ground beef
• 1/2 lb. ground turkey
• 2 T minced onion
• 1 T minced garlic (fresh)
• 1/2 tsp. paprika
• 1 head green cabbage
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 4 oz. Monterrey Jack and/or Cheddar cheese, shredded
• Salt & pepper, as needed

Directions

Begin by browning the ground beef and turkey together in a large skillet.  Add in 2 T minced onion and 1 T minced garlic.  Season with 1/2 tsp. paprika and salt and pepper.  Brown the meats until no longer pink and then drain any excess grease. 

Add in 1 can diced tomatoes, undrained, and 1 can tomato sauce.  Rinse the cans out with water (totaling about 1/4 C) and add the rinse water to the skillet. 

Cover and simmer for 15 minutes, stirring occasionally.

Meanwhile, chop up the head of cabbage.  To do so, was the outside, then cut the head of cabbage in half.  Core carefully, and then rinse the cabbage again. 

Slice the cabbage into 1-2 inch pieces. 

Using a second, really large skillet, sauté the cabbage for 5-7 minutes, until partially cooked. 

Season with salt and pepper.  If you don’t have a big enough skillet, cook half the cabbage at a time. 

Transfer the half of the cabbage to the bottom of a lightly greased 9x13 glass baking dish.  When you do so, preheat your oven to 350 degrees. 

Now, add in the cooked 2 C of brown rice to your tomato dish simmering on the stove.  Heat until warmed. 

Layer half of the meat tomato mixture over the cabbage. 

Top that with remaining cabbage. 

Finish off the dish with the other half of the meat tomato sauce. 

Then, bake at 350 for 30-40 minutes, covered.   I use a cookie sheet to cover my pan – saves tinfoil!

Remove the cover after 35-40 minutes and top the dish with shredded cheese. 

Return to the oven and bake for an additional 15 minutes, until cheese is melted and bubbly. 

Serve warm. 

Enjoy! 

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Zucchini, Carrot & Black Bean Rice

One of my all-time favorite meals is a whole wheat tortilla filled with zucchini, carrots and black beans.  You can find that recipe here. 

There is just something about shredded carrots and zucchini sautéed together with delicious black beans and a hint of cheddar cheese.  Yum, yum, yum. 

This time, I added these veggies to brown rice.

The result was a delicious dinner and the leftovers in my lunch were even better!

Zucchini, Carrot and Black Bean Rice

Ingredients

• 2 C brown rice
• 1 C chicken broth
• 1 C water
• 1 tsp. minced onion
• salt & pepper, to taste
• 1 medium zucchini, quartered
• 4 oz. mushrooms, quartered
• 2 medium carrots, finely chopped
• 1/2 tsp. olive oil  
• 1 can black beans, rinsed & drained
• Shredded cheese for garnish (e.g., cheddar, Parmesan)

Directions

Begin by cooking the 2 C rice in 1 C chicken broth and 1 C water along with 1 tsp. minced onion.  Cook according to package directions. 

Meanwhile, sauté the carrots in 1/2 tsp. olive oil for 3-4 minutes. 

Toss in the quartered zucchini and mushrooms.  Cook for 5-7 minutes until veggies are crisp-tender and the liquid from the mushrooms is evaporated.

Add in the black beans. 

Then, when the rice is ready, pour in the hot rice to the skillet. 

Garnish on the top with some shredded cheese.  I used a little bit of cheddar and some Parmesan. 

Serve warm. 

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