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!


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