Vegetarian Rice Casserole
A great vegetable and rice casserole that's quick and easy
Per Serving: Calories 235, Fat 5g, Cholesterol 3 mg, Sodium 326mg, Carbohydrate 38g, Fiber 3g, Protein 10g, Calcium 202mg
Yield: 5 servings
Ingredients
- 1 tsp. olive oil
- 2 onions, chopped
- 2 stalks celery, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 (14.5 ounce) can diced tomatoes (no salt added)
- 1/2 cup minced parsley
- 1 tsp fresh thyme
- 1/4 tsp freshly ground black pepper
- 2 1/2 cups cooked brown rice
- 2 cups cooked wild rice
- 1 cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F
- In a large nonstick skillet, heat the oil
- Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes
- Add the tomatoes, parsley, thyme and black pepper
- Bring to a boil
- Stir in the rices
- Transfer to a 3-quart casserole
- Cover with foil and bake 10 minutes
- Uncover and sprinkle with the cheese
- Bake until the cheese is melted, about 3 minutes longer
User Feedback
(Page 1 of 1, 1 total comments)Anonymous
I thought this recipe was quite good! The seasoning in the wild rice added nice flavoring in addition to the whole bunch of fresh parsley and the dried thyme. I eliminated the white rice.