I often get in the ‘side-dish-rut’. You know what I’m talking about; you always cook the same sides be it rice, pasta, or potatoes. Steaming the same vegetables night after night. Sometimes it’s nice to break from that mold.
The other night I had everything planned out except for a side dish. Okay, so I only had planned what meat I was going to grill for that evening. I knew our schedule for that evening meant we’d be eating later rather than earlier, so I wanted a side dish that was somewhat light and combined both veggies and rice, pasta, or potatoes.
I knew a casserole type side dish would work well, because I had a little of this and a little of that. A few zucchini and cherry tomatoes from our garden, some baby bella mushrooms, one red pepper, some green onions. Perfect!
What's great about casserole dishes is the ability to leave out veggies you don't have or don't like and add in ones that you do!
Ingredients
Instructions
Cook rice in chicken broth as directed on package. Meanwhile saute green onions and red pepper in 1 tsp olive oil over medium heat until slightly softened. Add zucchini and saute 5 minutes more. Add mushrooms and tomatoes, saute until mushrooms are softened. Mix in garlic, basil, thyme, wine, and butter. Stir in rice. Sprinkle cheddar cheese on top, heat until melted and serve.
