Rice Casserole [this is my own name -- I sort of came up with this trying to make soup but adding too much rice. ]
makes 8-12 servings
- 12 c Water - 1/2 chicken and 1/2 veggie bouillon (often I use a less than would be needed for 12 cups water) - Assorted Veggies (potatoes, carrots, broccoli celery -- depends on how much you can fit in your pot) - 3-4 Breasts Boneless Skinless Chicken (could possibly sub other things -- Tofu etc., although I've never tried) - 1 Chopped Onion - 2 Cloves Crushed Garlic - 1 tbs Parsley - 1 tbs Oregano - 1 1/2 tbs Basil - 1 tsp Rosemary - 1 tsp Thyme - 2 Bay Leaves - 4 c Rice - Salt and Pepper to taste
Add the veggies first to simmering water with the bouillon into a large pot. Cut up chicken breasts into cubes and add after. Add all spices. Let boil for a little bit. Add rice. Let simmer until most, if not all, of the water has been absorbed by the rice. Whole process takes about 2 hrs from start to finish, but makes a pile of food that you can freeze and save for weeks. Feel free to experiment with the spices -- I don't usually measure them out, more going by taste.