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Brown Rice Vegetable Casserole

 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.
8-10 ServingsPrep: 20 min. Bake: 1 hour 20 min.

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.

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Brown Rice Vegetable Casserole (continued)

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.