Brown Rice and Vegetable Casserole
Serves 8 to 10
Time 35 min
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.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 (8.0-ounce) package sliced mushrooms
- 1 zucchini, chopped
- 1 yellow summer squash, chopped
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked long-grain brown rice
- 1/3 cup grated Parmesan
- 2 eggs, beaten
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh chives
Method
Preheat the 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 carbohydrates (4g dietary fiber, 4g sugar), 7g protein.
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.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 (8.0-ounce) package sliced mushrooms
- 1 zucchini, chopped
- 1 yellow summer squash, chopped
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked long-grain brown rice
- 1/3 cup grated Parmesan
- 2 eggs, beaten
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh chives