Zucchini Rice Casserole

Helmut and Paul made this Zucchini Rice Casserole adapted from Cooking Light.  This recipe serves 8.  You may halve the recipe easily.  For solo dining, you may filled this in 1-cup ramekins and freeze them just before the baking process.  This way, you can bake the individual servings when needed.  Otherwise, you can bake it first and portion them into single serving plastic containers and freeze for later consumption.  You just have to reheat them in the microwave.

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The Zucchini Rice Casserole is creamy and rich and I’ll bet your kids will love this comfort food. They will not even noticed that it’s made with healthy zucchini.

Ingredients

  • 8 cups sliced zucchini (about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup fat-free, less sodium chicken broth
  • 2 cups cooked brown rice
  • 1 cup (4-oz) shredded reduced-fat sharp cheddar cheese
  • 1 cup fat-free sour cream (or use 1/2 cup sour cream plus 1/2 cup cottage cheese)
  • 1/4 cup (1-oz) grated fresh Parmesan cheese, divided
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten

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P/S: missing ingredients from this photo: eggs, brown rice, Italian-seasoned breadcrumbs, chicken broth, salt and pepper.

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Indian Rice Pudding (Kheer)

Zee shared with me another Indian recipe. It’s an Indian dessert called Kheer. Kheer is basically an Indian Rice Pudding.

I love dessert and this is a very simple dessert recipe to make with some left over cooked rice on hand.

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Ingredients

  • 1 1/4 cup 2% milk
  • 1/4 to 1/2 cup cooked rice, mushed up
  • 5 cashews, cut up
  • 5 walnuts, cut up
  • raisin, soaked to soften (optional)
  • 2 tablespoons Kheer mix dissolved in 2 tablespoons of luke warm water
  • 4 tablespoons sugar

Kheer mix can be found in ethnic groceries stores. If you do not have Kheer mix, you can substitute the Kheer mix, milk and sugar with 1 can of evaporated milk and 1 can of condensed milk.

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Click in the link below for instructions.

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