brown rice casserole
Lunch
Brown Rice Casserole
Nutritious brown rice baked with veggies, cheese, and broth for a hearty, meatless main or side dish.
Ingredients
- 2 quarts 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
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon pepper
- 1 cup 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 skillet, saute the mushrooms, celery, carrots, onion and garlic in oil until vegetables are tender. Combine the vegetables, rice mixture, tomatoes and seasonings.
- Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
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