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Brown Rice Vegetable Casserole Recipe

Brown Rice Vegetable Casserole Recipe photo by Taste of Home

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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.

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Brown Rice Vegetable Casserole Recipe

Prep: 20 min. Bake: 1 hour 20 min.

Yield: 8-10 Servings

20 80 100

Ingredients

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups (8 ounces) shredded cheddar cheese, optional

Directions

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. Yield: 8-10 servings.

Lighter version: Makeover Garden Side Dish

Nutritional Facts 1 serving (1 cup) equals 300 calories, 16 g fat (4 g saturated fat), 6 mg cholesterol, 703 mg sodium, 34 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Brown Rice Vegetable Casserole in Country Woman November/December 2003, p33

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Reviews for Brown Rice Vegetable Casserole

Brown Rice Vegetable Casserole

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Reviewed on Mar. 15, 2013 by snowytrees

The added soy sauce made this recipe very flavorful while the cashews gave it a nice crunch. The blend of rice with veggies was great, though I did have a problem with the rice not cooking properly the first time I made it. I didn't want to give up on the recipe though, so the next time I made it I actually cooked the rice 2/3 of the way (20 minutes) and then prepared the recipe as normal the rest of the way. That did the trick! Thanks for posting this tasty and healthy recipe. It's a keeper for sure!

Reviewed on Dec. 14, 2012 by tramar

Halved the recipe for just me and my husband

but I used a frozen vegetable medley I had on hand. Came out just as good. Would make this again for entertaining as well.

Reviewed on Dec. 12, 2012 by Barbara Hartman

This is fantastic. Made it with ck broth. Family loved it. Could add chicken for a main dish. Barbara

Reviewed on Jan. 30, 2012 by Kris Countryman

I made half the recipe and it was so good. It did take a little time because I cut fresh vegetables. I guess you could purchase them already cut to lessen the time.

Reviewed on Feb. 05, 2011 by motex

Excellent

Reviewed on Apr. 03, 2010 by kspratt981

This was excellent. I made it for a friend and she asked for the recipe. I made a half recipe and it worked well