BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CHEDDAR RICE CASSEROLE
With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
GROUND BEEF CASSEROLE WITH BROWN RICE
My mother used to make this ground beef casserole for my brother and I when we were kids. Very filling. Takes well to additions and alterations.
Provided by BIFAERIE79
Categories Main Dish Recipes Casserole Recipes Rice
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.
- Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 26.3 g, Cholesterol 56.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 6.4 g, Sodium 680.4 mg, Sugar 3 g
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
BROWN RICE AND CHEESE CASSEROLE
Found this in a health food cookbook 30 years ago. Everyone loves it. Don't leave out the tamari sauce. It is a key ingredient. I like it because it's a good meatless meal. The cheese and nuts provide the protein. It's really good served with applesauce and a side veggie such as broccoli
Provided by Dotalee
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 8 x 8 baking dish.
- Put the rice in a large mixing bowl.
- In a food processor chop the walnuts and add to the cooked rice.
- Then using the same food processor shred the carrots and the cheese, and add to rice mixture.
- Add the tamari, eggs and pepper. Blend it all together.
- Spoon into baking dish.
- Spread breadcrumbs on the top.
- Pour the milk or water over the breadcrumbs, and place in the oven for 50 minutes. Enjoy!
Nutrition Facts : Calories 337.4, Fat 21.6, SaturatedFat 7.8, Cholesterol 84.8, Sodium 775, Carbohydrate 23, Fiber 3.1, Sugar 2.6, Protein 14.6
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
CHEESY RICE CASSEROLE WITH TURKEY
Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.
Provided by Kardea Brown
Categories main-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
- Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
- Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
- Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
- Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
SPINACH AND BROWN RICE CASSEROLE
Provided by Jane E. Brody
Categories casseroles, side dish
Time 40m
Yield 8 servings; an 8-ounce serving has about 210 calories
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
- In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
- Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
- Bake for at least 30 minutes.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 4 grams, TransFat 0 grams
LEFTOVER TURKEY AND BROWN RICE CASSEROLE
I wanted an easy rice casserole dish that used leftover turkey from Christmas. After looking at several, I came up with this one myself. I tried it on my family and they loved it.
Provided by aturqoise
Categories Turkey Casserole
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
- Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.9 g, Cholesterol 32.4 mg, Fat 11 g, Fiber 1.9 g, Protein 13.8 g, SaturatedFat 4 g, Sodium 925.9 mg, Sugar 3.6 g
BROWN RICE CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
- Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
- Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
- Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
- Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
- Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 2601 milligrams, Sugar 6 grams, TransFat 1 gram
BROWN RICE AND CHEESE CASSEROLE
Delicious, quick and easy recipe for The South Beach Diet followers. Cooking time does not include time needed to cook rice.
Provided by dojemi
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl.
- Pour into lightly oiled casserole.
- Bake at 350 degrees F for 15 to 20 minutes.
SAUSAGE-BROWN RICE CASSEROLE
We love the unique taste of the brown rice mixed with the pork sausage. Serve with crusty French bread and a green vegetable.
Provided by Claudia Dawn
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& stir sausage in Dutch oven until brown; drain.
- Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
- Pour into ungreased 2 quart casserole and sprinkle with cheese.
- Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.
Nutrition Facts : Calories 383.2, Fat 26.4, SaturatedFat 8.9, Cholesterol 48.1, Sodium 1038.6, Carbohydrate 22.9, Fiber 1.5, Sugar 1.2, Protein 13.1
BROWN RICE CASSEROLE
As a new bride, I knew how to make scrambled eggs and bran muffins. Unfortunately, you can only live on love for so long. My dear husband held his tongue and ate the many flops that come with being a beginning cook. Many years later, I'm secure in the kitchen, and my family enjoys my cooking. This hearty dish even passes the test for teenage boys.-Glenda Schwartz, Morden, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside., In a large skillet, saute the mushrooms, celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Combine the vegetables, rice mixture, tomatoes and seasonings., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 273 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.
BROWN RICE VEGETABLE CASSEROLE
This is total veg comfort food...cheese, nuts, rice, and TONS of good veggies. What's not to love? This takes a little bit of time but it is well worth the effort.
Provided by smellyvegetarian
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.
- In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
- Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.
Nutrition Facts : Calories 333.7, Fat 14.8, SaturatedFat 4, Cholesterol 7.6, Sodium 548.5, Carbohydrate 44.2, Fiber 5.4, Sugar 6, Protein 9.2
CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
BROWN RICE WITH SPINACH AND FETA CHEESE
"Jazz up plain old rice with the flavors of Greece. This main-dish casserole gets powerful antioxidents from the spinach and plenty of fiber from the brown rice." - From the Prevention Magazine book, "Natural Healing Guide 2002"
Provided by Roosie
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat.
- Add the onion and sautee for about 5 minutes or until just golden.
- Stir in the rice and water.
- Bring to a boil.
- Cover and reduce the heat to a simmer.
- Simmer, covered for about 45 minutes, or until all the water is absorbed.
- Remove from the heat.
- Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
- Stir in the spinach, feta and olives into the rice.
- Stir in the eggs.
- Pour into the prepared baking dish.
- Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 379.8, Fat 15.1, SaturatedFat 6.7, Cholesterol 212.8, Sodium 534.6, Carbohydrate 44.7, Fiber 4.8, Sugar 3.9, Protein 17.6
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