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Brown Rice Vegetable Casserole Recipe

Brown Rice Vegetable Casserole Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. YIELD:8-10 servings


  • 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


  • 1. 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.
  • 2. Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture.
  • 3. 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.

Nutritional Facts

1 cup: 300 calories, 16g fat (4g saturated fat), 6mg cholesterol, 703mg sodium, 34g carbohydrate (6g sugars, 4g fiber), 8g protein.

Reviews for Brown Rice Vegetable Casserole

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Heavens_IL User ID: 58504 217862
Reviewed Jan. 14, 2015

"I found this surprisingly good. The soy sauce and butter made the rice very tasty. I forgot to put in the thyme. I added a can of chicken when I added the veggies. I used homemade turkey broth. I didn't have any nuts and used different veggies, just ones that were laying around in the freezer. I did have to bake the rice longer. I baked it for 70 minutes and when I checked there was still some liquid at the bottom. I used a 13 x 9 pan. I put it back for another 15-20 minutes and uncovered one corner of the dish. Then it was fine. I will definitely make this again. I will have to freeze part of it because it makes so much, there are only 2 of us."

mlworden User ID: 3943617 52900
Reviewed Jan. 5, 2014 Edited Mar. 2, 2014

"I made several changes to this recipe to make it healthier & vegetarian. I used vegetable boullion mixed with water instead of chicken broth, and omitted the butter & cheese. I omitted the cashews because I didn't have any on hand & don't particularly care for them. I only used 1 tbsp EVVO in the rice mixture & 1 tbsp of EVVO to sauté the veggies. I only had 1 red pepper, so I added 6 oz of thinly sliced baby carrots with the veggies. With the changes I made, I used a website to calculate the nutritional value for a total of 6 main dish servings. Each serving contains: 295 calories, 6.7 grams fat, 0 mg cholesterol, 8.4 g protein, & 6 grams of fiber.We found the rice very flavorful, but next time I believe I'll add a little salt, pepper, and thyme to the veggies."

salad_stressing User ID: 7393113 103205
Reviewed Aug. 31, 2013

"Made this the other night for roommates and guest and it was gobbled up completely. My main complaint is that by itself it is a bit bland, the soy sauce alone didn't really cut it. I used anchovy fish sauce to give it a bit more savor, but that didn't really cut it either. I also used, instead of chicken stock, beef stock I had made over a period of 2 days using cow heart and variable spices and vegetables. It was a rich stock and I think it made it more exciting.

If I were to make it again, I would likely layer a glutamate-rich cheese (a very savory fresh mozzarella, gouda, or sharp cheddar) beneath the layer of vegetables.
I would also recommend mixing bits of baked or fried fish in the rice. Just something to kick it into main dish territory."

snowytrees User ID: 6711334 129194
Reviewed Mar. 15, 2013

"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!"

tramar User ID: 1227142 50647
Reviewed Dec. 14, 2012

"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."

Barbara Hartman User ID: 3812487 130543
Reviewed Dec. 12, 2012

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

Kris Countryman User ID: 1858674 137464
Reviewed Jan. 30, 2012

"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."

motex User ID: 5188988 57059
Reviewed Feb. 5, 2011


kspratt981 User ID: 229659 60464
Reviewed Apr. 3, 2010

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

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