Italian Rice Casserole Recipe

5 1
Italian Rice Casserole Recipe
Italian Rice Casserole Recipe photo by Taste of Home
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Italian Rice Casserole Recipe

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5 1
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An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.

Ingredients

  • 1 pound Italian sausage
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 cup uncooked brown rice
  • 1 medium sweet red pepper, thinly sliced
  • 2 medium carrots, diced
  • 3 teaspoons beef bouillon granules
  • 3 cups boiling water
  • 1 cup frozen peas, thawed
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 medium tomatoes, peeled and diced
  • 1/2 cup sliced pimiento-stuffed olives
  • 3 hard-boiled large eggs, sliced
  • 1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers. Yield: 6-8 servings.
Originally published as Italian Rice Casserole in Country Extra May 1991, p49

Nutritional Facts

1 each: 300 calories, 15g fat (4g saturated fat), 104mg cholesterol, 934mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 13g protein.

  • 1 pound Italian sausage
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 cup uncooked brown rice
  • 1 medium sweet red pepper, thinly sliced
  • 2 medium carrots, diced
  • 3 teaspoons beef bouillon granules
  • 3 cups boiling water
  • 1 cup frozen peas, thawed
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 medium tomatoes, peeled and diced
  • 1/2 cup sliced pimiento-stuffed olives
  • 3 hard-boiled large eggs, sliced
  • 1/4 cup grated Parmesan cheese
  1. In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.
  2. Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through.
  3. Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers. Yield: 6-8 servings.
Originally published as Italian Rice Casserole in Country Extra May 1991, p49

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