Next Thursday the movers come. That means I need to have my cupboards and fridge spick and span. Everything must go somewhere. As I’ve mentioned before I’m trying to use as much as I can in our pantry and fridge for meals. I’ve had to get pretty creative.
I finished my moving-related tasks for the day and had a bit of time before Luke got home to play in the kitchen. I put on my favorite podcast, This American Life, and got to work.
After some digging in the pantry I found we had brown rice and a variety of canned beans. I’ve been hankering for some beans and also something kind of hearty as the weather today has been, well, Wellington weather…
In the fridge we had some veggies, cheese, eggs, and milk. I knew enough to know that these ingredients when combined can make a beautiful casserole. (Although, I have never actually attempted one before…). For a first attempt, it was pretty darn good.
Here’s my Spicy Broccoli and Corn Casserole (dedicated to Wellington’s weather)
-2 cups of cooked brown rice
-1/2 onion, chopped
-2 garlic cloves, minced
-1 head of broccoli, chopped into bite-sized pieces
-1 cob of cooked corn, cut off the cob (or 1/2 cup of frozen corn)
-1 can of cannellini beans, drained and rinsed
-2 eggs or egg whites, beaten (I just used the whites)
-3/4 cup of shredded cheese (I used Edam, but any cheddar-like variety would work)
-3/4 cup milk (I used soy)
-a sprinkling of chili powder (optional)
-salt and pepper to taste
1. Preheat oven to 180 C/ 350 F. Spray a rectangular casserole/baking dish with non-stick cooking spray.
2. Heat olive oil in a saucepan. Saute onions then add garlic and stir around a bit until. Then add broccoli and corn and cook until the broccoli becomes tender. Remove from heat and add chili powder.
3. In a large mixing bowl combine the cooked rice, shredded cheese, eggs (or whites), milk, and beans. Mix well and then add the broccoli and corn mix it all together. Season with salt and pepper.
4. Place mixture in prepared dish and bake for about 35 minutes or until it looks slightly browned.
It goes well with a side salad and apricot sauce.