Brown Rice and Vegetable Casserole

Brown Rice and Vegetable Casserole

Serves 8 to 10

Serve this hearty dish alongside grilled meats. Feel free to use leftover brown rice in this recipe, and other grains such as wild rice and quinoa also work well.

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 (8-ounce) package sliced mushrooms
  • 1 medium zucchini, chopped
  • 1 medium yellow summer squash, chopped
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 4 cups cooked long-grain brown rice
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped chives
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Preheat oven to 350°F. In a large skillet, warm olive oil over medium heat. Add garlic and onion and cook, stirring frequently, until tender, about 5 minutes. Add bell pepper, mushrooms, zucchini and yellow squash. Cook, stirring frequently, until vegetables are just tender, 5 minutes. Add tomatoes and cook 2 minutes longer. Add salt and pepper.

In a large bowl, combine rice, cooked vegetables, cheese, eggs, parsley and oregano. Pour into a lightly oiled 9x13-inch casserole dish. Bake 20 to 25 minutes until golden brown on top. Garnish with chives and serve immediately.

Nutritional Info: 
Per Serving:190 calories (50 from fat), 6g total fat, 1.5g saturated fat, 45mg cholesterol, 260mg sodium, 28g carbohydrate (4g dietary fiber, 4g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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