Brown Rice Casserole Recipe

3.5 3 5
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Brown Rice Casserole Recipe

Read Reviews
3.5 3 5
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 8 cups water
  • 1-1/2 cups uncooked brown rice
  • 1 cup dry split peas
  • 1 cup chopped fresh mushrooms
  • 2 celery ribs, chopped
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 1 teaspoon salt
  • 1/2 to 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

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. Yield: 9 servings.
Originally published as Brown Rice Casserole in Casserole Cookbook 2001, p219

Nutritional Facts

1-1/2 cups: 273 calories, 6g fat (3g saturated fat), 13mg cholesterol, 284mg sodium, 44g carbohydrate (6g sugars, 8g fiber), 12g protein.

  • 8 cups water
  • 1-1/2 cups uncooked brown rice
  • 1 cup dry split peas
  • 1 cup chopped fresh mushrooms
  • 2 celery ribs, chopped
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 1 teaspoon salt
  • 1/2 to 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. 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.
  2. 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.
  3. 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. Yield: 9 servings.
Originally published as Brown Rice Casserole in Casserole Cookbook 2001, p219

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MY REVIEW
keverwann User ID: 1807985 62364
Reviewed May. 9, 2013

"We thought this recipe was bland, boring, mushy, and not improved by any number of condiments we tried on it. We like each of the ingredients individually, but together they did not compliment each other well. Sorry, we will not be making this again."

MY REVIEW
bereitbach User ID: 4958434 62360
Reviewed Jun. 28, 2011

"I thought this was going to be dry before I baked it, but it was awesome. I didn't have any split peas so I left them out. I substituted sweet red and yellow peppers for the mushrooms since my husband doesn't like mushrooms. I made this ahead of time and just heated it up and sprinkled the cheese on top the day I served it. Excellent!"

MY REVIEW
TimDreamer User ID: 4638806 35239
Reviewed Jan. 18, 2008

"Awesome recipe!! I added a teaspoon of hot red pepper flakes and it brought the flavor out wonderfully."

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