Best Brown Rice Vegetable Casserole Recipes

BROWN RICE VEGETABLE CASSEROLE

Brown Rice Vegetable Casserole image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

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 shredded cheddar cheese, optional

Steps:

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.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

Chicken, Vegetable and Brown Rice Casserole image

A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?

Provided by emtpixie

Categories One Dish Meal

Time 2h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

Preheat oven to 375 degrees.
In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
make sure rice is covered by liquid.
Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
Cover casserole dish tightly with aluminum foil and bake for 1 hour.
After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
If juices are pink or unclear put casserole back in oven and bake until juices run clear.
Meanwhile in a medium saucepan melt butter or margarine over low heat.
Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
Stir well until butter is absorbed and mixture is moist.
Remove casserole from oven and discard aluminum foil.
Spoon cracker mixture over chicken pieces only and spread.
Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

BROWN RICE VEGETABLE CASSEROLE

Brown Rice Vegetable Casserole image

This is total veg comfort food...cheese, nuts, rice, and TONS of good veggies. What's not to love? This takes a little bit of time but it is well worth the effort.

Provided by smellyvegetarian

Categories Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups vegetable broth
1 1/2 cups brown rice, uncooked
2 cups onions, chopped
3 tablespoons soy sauce
2 tablespoons butter
1/2 teaspoon thyme
4 cups cauliflower, chopped
4 cups broccoli, chopped
2 red bell peppers, chopped
2 garlic cloves
1 1/2 tablespoons olive oil
1 cup cashews
2 cups reduced-fat cheddar cheese

Steps:

Preheat oven to 350.
In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.
In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.

Nutrition Facts : Calories 333.7, Fat 14.8, SaturatedFat 4, Cholesterol 7.6, Sodium 548.5, Carbohydrate 44.2, Fiber 5.4, Sugar 6, Protein 9.2

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