One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Brown Rice Vegetable Casserole

chicken broth

brown rice

onions, divided

soy sauce

butter, melted

thyme

cauliflowerets

broccoli florets

sweet red peppers, julienned

garlic cloves,

olive oil

salted cashew halves

cheddar cheese, optional

I made several changes to this recipe to make it healthier & vegetarian.   I used vegetable boullion mixed with water instead of chicken broth, and omitted the butter & cheese.  I omitted the cashews because I didn't have any on hand & don't particularly care for them.  I only used 1 tbsp EVVO in the rice mixture & 1 tbsp of EVVO to sauté the veggies.  I only had 1 red pepper, so I added 6 oz of thinly sliced baby carrots with the veggies.  With the changes I made, I used a website to calculate the nutritional value for a total of 6 main dish servings.  Each serving contains:  295 calories, 6.7 grams fat, 0 mg cholesterol, 8.4 g protein, & 6 grams of fiber.We found the rice very flavorful, but next time I believe I'll add a little salt, pepper, and thyme to the veggies.

I found this surprisingly good. The soy sauce and butter made the rice very tasty. I forgot to put in the thyme. I added a can of  chicken when I added the veggies.  I used homemade turkey broth. I didn't have any nuts and used different veggies, just ones that were laying around in the freezer. I did have to bake the rice longer. I baked it for 70 minutes and when I checked there was still some liquid at the bottom. I used a 13 x 9 pan. I put it back for another 15-20 minutes and uncovered one corner of the dish. Then it was fine. I will definitely make this again. I will have to freeze part of it because it makes so much, there are only 2 of us.

This was excellent. I made it for a friend and she asked for the recipe. I made a half recipe and it worked well

This is fantastic. Made it with ck broth.  Family loved it.  Could add chicken for a main dish.     Barbara

Halved the recipe for just me and my husbandbut I used a frozen vegetable medley I had on hand. Came out just as good. Would make this again for entertaining as well.

Made this the other night for roommates and guest and it was gobbled up completely. My main complaint is that by itself it is a bit bland, the soy sauce alone didn't really cut it. I used anchovy fish sauce to give it a bit more savor, but that didn't really cut it either. I also used, instead of chicken stock, beef stock I had made over a period of 2 days using cow heart and variable spices and vegetables. It was a rich stock and I think it made it more exciting.If I were to make it again, I would likely layer a glutamate-rich cheese (a very savory fresh mozzarella, gouda, or sharp cheddar)  beneath the layer of vegetables.I would also recommend mixing bits of baked or fried fish in the rice. Just something to kick it into main dish territory.

I made half the recipe and it was so good.  It did take a little time because I cut fresh vegetables.  I guess you could purchase them already cut to lessen the time.

brown rice vegetable casserole

Prep Time: 20 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 40 minutes

Servings: 9

Cost: $4.09 /serving

Author : Taste of Home

Ingredients

Instructions

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