260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Zucchini Rice Casserole

December 19, 2012, 3:12 pm

Adapted from Eating Well Magazine
Serves 6

¾ cup long-grain brown rice
1 ½ cups chicken broth
2 cups diced zucchini or summer squash
1 red pepper, chopped
1 small onion, minced
½ teaspoon salt
¾ cup cold milk
2 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1 cup corn
8 oz. cooked chicken sausage, diced

Heat oven to 375 degrees. Pour rice into a greased 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, red pepper, onion and salt. Cover with foil. Bake for 60-75 minutes until rice is tender and most of the liquid is absorbed. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 cup cheddar cheese and corn and cook, stirring, until the cheese is melted. Set aside.  Heat oil in a large skillet over medium heat and add sausage. When the rice is done, remove the foil and stir in the sausage and cheese sauce. Sprinkle the remaining 1 cup cheese on top. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.