Creamy Roasted Vegetable & Brown Rice Bake: A Kid-Friendly Italian Dinner
1 hour 30 minutes
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About Creamy Roasted Vegetable & Brown Rice Bake: A Kid-Friendly Italian Dinner
Craving a comforting, healthy meal that the whole family will devour? This Creamy Roasted Vegetable & Brown Rice Bake is pure Italian-inspired comfort food, featuring tender brown rice and a medley of sweet roasted vegetables all bathed in a rich, cheesy sauce.Imagine vibrant carrots, bell peppers, broccoli, and baby corn roasted to perfection, their natural sweetness intensified. These colorful veggies are layered with fluffy brown rice and then smothered in a creamy white sauce that's both decadent and irresistible, especially for little ones.This easy-to-make casserole is a simple way to get your veggies in, and it's a balanced, satisfying meal that will leave everyone happy and full.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
Brown Rice
Roasted Vegetables
- 2 cup Vegetables baby corn), carrots, chopped (broccoli florets, green and red bell pepper, mixed
- 1 Tbsp Olive Oil
- 5 clove Garlic minced
- 0.5 tsp Salt or to taste
Creamy Sauce
- 2 Tbsp Butter unsalted
- 2 Tbsp All-Purpose Flour
- 2 cup Milk
- 0.5 cup Water
- 1 tsp Pepper Flakes red
- 0.75 tsp Italian Seasoning
- 0.5 tsp Pepper black
- 0.5 tsp Salt or to taste
- 0.5 cup Cheddar Cheese shredded
Instructions
Cook the Brown Rice
- Rinse the brown rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
- In a deep pan or pot, heat the olive oil over medium heat. Add the sliced onion and sauté until softened and fragrant.
- Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
- Add the rinsed brown rice to the pan and sauté for 2-3 minutes, stirring constantly, to toast the grains slightly. This enhances the nutty flavor of the rice.
- Stir in the salt and hot water. Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
Roast the Vegetables
- Preheat your oven to 325°F (160°C).
- In a large bowl, toss the chopped vegetables with olive oil, minced garlic, and salt. Ensure the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until the vegetables are tender-crisp and slightly browned.
Make the Creamy Sauce
- In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce.
- Gradually whisk in the whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming.
- Add the water and bring the mixture to a simmer, stirring frequently. Continue to cook until the sauce thickens, about 5-7 minutes.
- Remove the sauce from the heat and stir in the shredded cheddar cheese, red pepper flakes, Italian seasoning, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
Assemble and Bake
- Preheat oven to 325°F (160°C). Spread the cooked brown rice evenly in a 1.6 L square baking dish.
- Layer the roasted vegetables over the rice.
- Pour the creamy sauce evenly over the vegetables.
- Bake for 15-20 minutes, or until heated through and bubbly. If desired, sprinkle with extra shredded cheddar cheese during the last few minutes of baking.
Recipe Notes
Good To Know
- Adjust the salt accordingly as salt is added in each process of this recipe.
- Layer and bake the dish just before serving.
- For extra flavor and texture, toss your vegetables in a mixture of olive oil, minced garlic, and a sprinkle of dried Italian herbs (like oregano, thyme, and basil) before roasting.
- If you want a lighter, lactose-free version, substitute the milk and cheese in the sauce with unsweetened oat milk and a handful of nutritional yeast for a creamy, cheesy taste.
- Make this dish ahead by assembling everything in a casserole dish, covering, and refrigerating.
- For a crispier topping, sprinkle a layer of whole wheat breadcrumbs mixed with a touch of olive oil and grated Parmesan over the casserole before baking.
Expert Tips
- For a richer flavor, consider using a combination of cheeses like Gruyère, Parmesan, and mozzarella.
- Don't overcook the vegetables. Roasting them until tender-crisp will provide the best texture in the final dish.
- If making ahead, allow the casserole to come to room temperature for about 30 minutes before baking to ensure even heating.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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Recipe Nutrition
Calories: 289kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gCholesterol: 6mgSodium: 4275mgFiber: 1gSugar: 7g
Rajeswari Annamalai
Articles: 100
4 Comments
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Looks so delectable! Thanks for posting.
This is amazing! Excited to make it.
Absolutely scrumptious! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.