Thursday, September 12, 2013

Best all-purpose casserole recipe in the world

A while back, a friend gave me a recipe (no idea where she got it - maybe she made it up herself). I have never made it to her specifications because the thing is just so modifiable. And I make it a lot because it is so easy and allows me to use up foodstuffs that are not getting eaten any other way. Here is today's version:

  • 2 c. vegetable stock (that has been in the freezer since god knows when)
  • 1/4 c. butter
  • 1 c. medium brown rice
  • Some chopped green pepper and onions that have been in the freezer since the summer of the Worst CSA in the World
  • Some tomatoes from the garden, because I can't stand to eat any more salsa
  • An entire bunch of cilantro that has been languishing on the counter, because I can't stand to eat any more salsa
  • A can of black beans

Preheat oven to 350.

Bring stock and butter to a boil in a saucepan.

Place rice in 3-quart casserole (one that has a lid). Top with green pepper, onions, and tomatoes. Gently pour the stock and butter over all. Cover and bake for 45-60 minutes.

Remove from oven and stir in black beans and cilantro. Return to oven for 15 minutes.


Tonight I ate mine with tortilla chips I found in the cupboard, because I can't stand to eat any more salsa.


  1. If I had a lot of tomatoes from the garden, I like to think I'd make a ton of marinara and freeze it in individual packets, but the truth is, I'd probably just make salsa until I couldn't stand to eat it any more.

  2. Haha--usually it is zucchini that people complain won't stop growing...if only neighbors could 'barter' what they grow in excess. I'm also not motivated/organized enough to do the can/freezing thing--I keep meaning to make chicken stock from bones and freeze it in ice trays like you are supposed to, but I never do...