Rice Corn Casserole

This is a somewhat grown-up version of a classic casserole. We’re using brown rice, greek yogurt, and extra sharp cheese. The result is a comforting dish with whole ingredients. It’s a dreary day on the farm as I write this, and comfort food is definitely in order! Serve with a salad or in place of Mexican style rice on taco night. I’m using the last of the pepper harvest for this. If you have time (and patience) take a few extra minutes to roast the peppers for this, it really brings out their flavor. If you don’t just dice and sauté them.

Rice, Corn, Pepper Casserole

If you have a large cast iron skillet, all of the work but cooking the rice can be done in it. If not, just use a casserole dish.

Rice, Corn, Pepper Casserole

The bright peppers and purple onions make this dish colorful, we’re using frozen organic corn. We really can’t successfully grow certified organic corn on our farm, because of the risk of cross-contamination from nearby farms. When purchasing frozen corn, look for organic non-gmo certified. If you have access to fresh, by all means use that! Once the rice is cooked and the ingredients prepped, just sauté the veggies, combine the ingredients and bake.

Rice, Corn, Pepper Casserole

Rice, Corn, Pepper Casserole

2 cups cooked brown rice
2 bell or sweet peppers, roasted, skins and seeds removed, diced
1 red onion, diced
2 cups thawed corn kernels
2 cups greek yogurt (preferably full fat)
1.5 cups grated extra sharp cheddar cheese
1 tablespoon olive oil
1 teaspoon or so salt

Heat the oil over medium heat in a large cast iron skillet. Add the onions and cook until softened. Add the peppers and corn and cook for 3 more minutes. Season with half of the salt. Let cool for a few minutes and add yogurt to the pan, stir to combine. Add rice, stir to combine, and finally add cheese and combine. Spread evenly in the pan.

Preheat oven to 350F. Bake for 45 minutes until top starts to brown, and heated throughout.

To roast the peppers. Place peppers directly over flame on stovetop, turning occasionally with tongs. Char completely and place in a paper bag. Let steam inside the bag for ten or fifteen minutes. Remove from bag and peel skin off. Rinse if desired. Cut peppers into thick slices.


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