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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


  • 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


  1. Preheat the oven to 350 degrees F
  2. In a large nonstick skillet, heat the oil
  3. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes
  4. Add the tomatoes, parsley, thyme and black pepper
  5. Bring to a boil
  6. Stir in the rices
  7. Transfer to a 3-quart casserole
  8. Cover with foil and bake 10 minutes
  9. Uncover and sprinkle with the cheese
  10. Bake until the cheese is melted, about 3 minutes longer

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(Page 1 of 1, 1 total comments)


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.


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