1/3 c uncooked rice
3-4 small summer squash (I use zucchini or yellow squash-both are good in it)
3-4 medium onions, sliced
1 bell pepper, sliced
3-4 medium tomatoes, sectioned
Salt & pepper to taste
2 T butter, thinly sliced
In greased 1 1/2 quart casserole arrange vegetables in layers (layer squash-layer onion, etc.). In between layers make 2 layers of rice. Be sure not to have rice on top or bottom of casserole. Preferably have tomato layer on top. Salt & pepper to taste. Place butter slices on top. Bake covered at 325 degrees for 1 1/2 hours or until rice is tender.
Recipe originally from Taste Of Georgia Cookbook
Notes:
If your family likes more rice add more but be sure to adjust the tomatoes to have enough liquid.
I have also added basil and oregano to this dish that adds a nice flavor.
It is also good made with hot peppers if you like that extra spice.
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.