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Brown Rice Vegetable Casserole Recipe

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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 (3)

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Brown Rice Vegetable Casserole

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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.