Brown Rice, Quinoa and Vegetable Casserole

Brown Rice, Quinoa and Vegetable Casserole
I discovered Herbes de Provence in a chicken recipe and I’ve been hooked on it ever since. The combination of thyme, marjoram, rosemary, basil, fennel, sage and lavender work wonderful together. It smells terrific! I’ve read that this blend is popular in French cooking and I can see why. I added lemon pepper to the mix. Lemon goes well with the herb blend. I keep my veggies on the crisp tender side for texture and flavors sake. My veggie combos vary, but today I used carrots, celery, spinach, green onion, and sun-dried tomatoes. Mix it up with your favorite veggies and let me know how it got! Enjoy!
1 cup brown rice
1/2 cup quinoa
4 cups broth, (chicken or vegetable) divided
3 cups mixed vegetables, chopped
1 teaspoon Herbes de Provence
1 teaspoon lemon pepper
2 Tablespoons olive oil
1/4 cup shredded cheddar, optional
Preheat oven to 350.
Bring 2 1/2 cups of broth to a boil, add rice, cover and simmer on low for 45 minutes or until soft and most of the broth is absorbed.
While rice is cooking, bring 1 cup of broth to a boil, add quinoa. Cover and reduce heat to low. Simmer for about 15 minutes or until quinoa “pops” and white threads appear.
While rice and quinoa is cooking, sauté vegetables, and seasonings in oil over medium-high until crisp tender.

Spray a medium-sized casserole dish with cooking spray. When rice is finished stir ingredient together and pour into casserole dish. Sprinkle cheese on top if desired. Bake at 350 for about 10 minutes or until cheese is melted. Serve alone or with a tossed salad. Enjoy!

Spinach Pesto with Ravioli and Zucchini

Spinach Pesto with Zucchini Ribbons
Spinach pesto is a nice change from basil. Add toasted pinenuts for a more traditional taste.
2 large cloves garlic
3 cups baby spinach
3/4 cup Parmesan cheese, grated
1/4 cup olive oil
Salt and pepper, to taste
2 large zucchini, ribbon cut
1/4 cup roasted red peppers, chopped
2 Tablespoons olive oil for frying
1 12-ounce bag frozen ravioli or tortellini
Cook pasta according to package directions. While you’re waiting for the water to boil, make the pesto and zucchini. Quick and easy!
To make pesto chop garlic and spinach together in a food processor until finely chopped. Add Parmesan and mix. Add 1/4 cup oil 1 Tablespoon at a time to the pesto with the machine running until it makes a smooth paste consistency. Set aside.
In a large fry pan, add 2 Tablespoons oil and zucchini. Sautee over medium heat until soft but not mushy. Add peppers and pesto. Gently stir until heated through. Add ravioli. Stir and serve!

Oven Fried Chicken with Cheesy Orzo and Quinoa

I love to “oven fry” chicken coating lightly in olive oil and season breadcrumbs with different spices! This orzo dish can be made with chicken or vegetable broth. The quinoa adds a little nutty taste and texture which keeps this delicious side dish from being mushy!

Oven Fried Chicken with Cheesy Orzo and Quinoa
Chicken
2 boneless chicken breasts
1/2 cup plain breadcrumbs
2 tablespoons Parmesan cheese
3 tablespoons olive oil
1 tablespoon dry ranch dressing mix like Good Seasons
1. Preheat oven to 350. Mix breadcrumbs, cheese and seasoning together, set aside. Coat chicken with oil then crumb mix.
2. Place chicken in baking dish and bake for 15 minutes, flip then bake for about an additional 15 minutes until internal temperature reaches 165 and juices run clear.
Cheesy Orzo
1/2 cup dry orzo
1/4 cup quinoa
2 cups chicken or vegetable broth, divided
1/4 cup Parmesan cheese
1 tablespoon dried parsley
1. In a medium saucepan, combine orzo with 1 1/2 cups broth. Bring to a boil, reduce heat and cook uncovered for 10 minutes, stirring often until most of the liquid is absorbed. Remove from heat, set aside.
2. In a small saucepan, combine quinoa and 1/2 cup broth. Bring to a boil, cover and reduce heat to low. Simmer for about 15 minutes or until quinoa separates into spirals and most of the liquid is absorbed.
3. Combine orzo, quinoa, cheese and parsley. Stir and serve.