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Wild Rice Casserole

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Here’s a simple way to prepare a healthy entree that will please friends and family.

1 C brown rice
1 C wild rice
1 15oz can crushed tomatoes
2 C Velveeta cheese, cubed
1 C chopped onion
1/2 C oil
2 C sliced black olives
2- 4oz canned mushrooms
1/2 tsp salt
3 C hot water

Soak wild rice in 5 cups of water overnight. Drain rice. Combine brown rice, wild rice, tomatoes, cheese, onion, oil, salt and mushrooms. Place in 8 by 12 casserole dish. Add 3 cups of hot water. Bake at 350° for 2 1/2 hours.

Servings: 6-8

Submitted by Becky Anderson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wild Rice Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Apricot Rice Pudding

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Whether served hot or cold this pudding is both healthy and tasty with the sweet tang of dried apricots and the nutty taste of brown rice.

1 1/2 C water

2/3 C brown rice
2 C soy milk, plain or vanilla
1/4 C sugar
2 tsp vanilla flavoring
1 tsp cinnamon
1/4 C dried apricots, chopped

Preheat oven to 350°. Bring rice and water to boil in a 2 quart pan. Reduce heat and simmer until rice is chewy in texture and water is almost absorbed (about 20 minutes). Stir rice occasionally during this time to prevent burning. In a 2 quart glass dish combine milk, sugar, vanilla and cinnamon. Add rice and apricots and stir. Bake uncovered. Stir crust into mixture every 20 minutes or so until most of the milk is absorbed. (Total cooking time is about 2 – 2 1/2 hours).

Submitted by Dorothy Fletcher

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Apricot Rice Pudding

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Escalloped Carrots

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A glorious golden colored carrot dish that is truly special.

3 C cooked and mashed carrots

2 Tbsp butter
15 coarsely crushed soda crackers
3/4 C shredded yellow cheese
2 Tbsp minced dried onions
2 Tbsp cream

Drain water off of cooked carrots. Save 1 cup water or less if quite a bit stays on carrots. Mash carrots in a bowl and add cheese, dried onions and cream. Melt butter and mix with crushed soda crackers. Set aside. Spray a casserole with oil and place carrot mixture in it. Sprinkle cracker crumbs on top. Bake at 350° for 45 minutes.

Servings: 6-8

Submitted by Joyce Lange

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Escalloped Carrots

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Vegetarian Stroganoff

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A “yummy to the tummy” vegetarian version of Stroganoff.

1 pkg (8 oz) egg noodles
1 C Morning Star Burger Crumbles
1- 10 oz can cream of mushroom soup
1 1/2 Tbsp cooking oil
1 1/2 C sour cream
12 C onion, chopped

Cook noodles as directed and then drain. While noodles are cooking, saute onions in oil until almost transparent. add Burger Crumbles and continue to cook for about 10 minutes, stirring occasionally. Add sour cream and mushroom soup to skillet. Simmer for 5 to 10 minutes. Combine sauce with noodles and serve.

Servings: Approximately 5

Submitted by Michele Heath

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Vegetarian Stroganoff

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Carob Pie

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A smooth silky blend to savor.

2 C water
2/3 C raw cashews
1 tsp vanilla
1/4 tsp salt
2/3 C pure maple syrup
3 Tbsp cornstarch
3 Tbsp carob powder
2 Tbsp Roma
1/2 C your favorite carob chips

Blend all ingredients except carob chips in blender until creamy and smooth. Pour blended mixture into a saucepan. Heat over medium heat, stirring constantly, until mixture comes to a slow boil. Remove from heat and add carob chips. Stir until carob chips are completely melted. Pour mixture into your favorite prepared piecrust shell. Chill and serve cold.

Servings: 8

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Carob Pie

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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