|Vegetable Rice Casserole|
|4 cups cooked rice|
|1 ½ cups broccoli flowerets|
|1 medium carrot (sliced)|
|1 bunch spinach (chopped)|
|2 medium tomatoes (cut in eighths)|
|¼ cup olive oil|
|¼ teaspoon hing|
|1/3 cup Parmesan cheese|
|1 ½ cups grated cheddar cheese|
|¼ cup bread crumbs|
|½ teaspoon salt|
|¼ teaspoon black pepper|
|Preheat oven to 350°|
Partially steam the broccoli and carrots. Heat oil in a 12-inch frying pan, add hing, stir in tomatoes, and sauté for 5 minutes. Add well-rinsed spinach and continue to sauté for 3 minutes.
In large bowl combine rice and vegetables. Add ½ teaspoon salt (more may be needed of rice is not already salted). Add remaining ingredients (except ½ cup grated cheese). Do not over-mix. Transfer to a 2-quart casserole dish and top with remaining cheese. Cover and bake for 10 minutes, remove lid, and bake 10 minutes longer. Serve immediately.
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