Sicilian Style Rice Casserole

Sicilian Style Rice Casserole



Prep Time: 30 Min

Cook Time: 55 - 60 Min

1. In a large sauce pot, add the rice, water, butter, and salt. Bring to a boil on medium high heat. Once boiled, reduce heat to medium low, cover, and simmer 15 – 20 minutes until rice has absorbed all of the water. Remove from heat and use a fork to whip the rice before laying it out on a parchment lined baking sheet to cool completely.

**Continue while rice cooks

1. In a large frying pan, begin heating the 2 Tbsp. EVOO on medium heat. Once heated, add the pepper flakes, stir, and cook roughly 1 minute. Add the garlic, stir, and continue to cook another minute.

 

1. Add the onions, bell pepper, ½ Tsp. vegeta, and a pinch of sea salt. Stir and continue to cook 5 minutes. Add the zucchini, mushrooms, and remaining vegeta seasoning. Stir and continue to cook 4 – 5 minutes.

 

1. Pour in the 1/2c tomato sauce and once the sauce starts to bubble away, your veggie layer is complete. Cover and set aside until needed.

  

                       Grocery List

• 2 C Dry Arborio Rice
• 1 1/3 Tbsp. Unsalted Butter
• 1 1/3 Tsp. Sea Salt
• 4 C Cold Water

 

• 2 Tbsp. EVOO
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• 1 Zucchini, halved and sliced
• 227g container White Button Mushrooms, quartered
• ½ Tsp. Red Pepper Flakes
• 1 ½ Tsp. Vegeta Seasoning
• ½ C Prepared Tomato Sauce (Marinara, Primavera etc)

 

• 1 Large Egg
• 1 C Prepared Tomato Sauce (Marinara, Primavera, etc)
• ½ C Mozzarella, shredded
• 1/3 C Seasoned Italian Breadcrumbs
• Handful Fresh Parsley, chopped - Garnish

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1. Once the rice is fully cooled, add it to a large mixing bowl. Add the egg and 1 C tomato sauce and stir to combine everything.

 

1. Preheat oven to 375 F

 

1. Drizzle some EVOO into a 3qt baking dish and use your hands to coat the entire dish. Next, add the breadcrumbs and shake the dish around to coat with crumbs.

 

1. Add half the rice to the dish and press down with your hands to form the first layer. Next, add the entire pan of cooked veggies pressing gently down to form a second layer. To finish, add remaining rice once again gently pressing down to form an even layer and finish with the shredded mozzarella.

 

1. Loosely cover the baking dish with tinfoil and place it into the oven to bake. Bake covered for 25 minutes, remove cover, and continue baking for 10 – 15 minutes.

 

1. Remove and set dish onto wire cooling rack for 5 or so minutes.

 

1. Slice and serve. Garnish with fresh, chopped parsley and ENJOY!