Pizza Rice

Pizza rice is what happens when a vegetarian craving meets a busy weeknight. Brown rice goes into a casserole dish with sauteed onion, mushrooms, fresh tomato, and the holy trinity of pizza herbs (oregano, basil, garlic), then bakes covered in water until tender. The last 10 minutes get a generous shower of parmesan and sliced olives, which melt into a savory, salty crown.

Sauteing the vegetables before adding the rice is the move that makes this dish sing. The garlic and onion bloom in the olive oil, the mushrooms release their water and concentrate, and the herbs perfume the whole pan. Skip this step and you get a pot of bland, watery rice with vegetables floating in it.

Quick brown rice is specified for a reason. Regular brown rice would still be crunchy at 45 minutes; quick brown cooks in the same window the casserole bakes. Don’t substitute long-cook varieties without adjusting the water and time.

A covered finish for the cheese ensures it melts properly without browning over.

Pro Tips

• Salt the sauteing vegetables lightly. They release liquid more readily and concentrate their flavor.
• Use ripe tomatoes; underripe ones turn watery and tasteless in the bake.
• Switch to white rice if you’re in a real hurry. Cut bake time to 30 minutes and water to 3 cups.
• A pinch of red pepper flakes mixed in with the dried herbs adds a gentle heat that leans pepperoni-pizza.

Variations

• Stir in a handful of pepperoni or cooked Italian sausage with the cheese for a meat-eater’s version.
• Add a cup of shredded mozzarella along with the parmesan for a cheesier pull.
• Top with sliced fresh basil and a drizzle of balsamic glaze right before serving.