Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Brown Rice And Carrot Casserole
- add review
- #91538
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup chopped onions
2 medium carrots, chopped
1/4 cup chopped celery
1/4 cup water
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1/2 teaspoon sea salt
3 cups brown rice, cooked
1 cup shredded cheese
directions
Preheat oven to 350 degrees F.
Saute onions, carrots, and celery in the water until almost tender, about 5 minutes. Add more water if necessary.
Stir in olive oil, parsley, and sea salt. Add cooked rice.
Bake covered, in a casserole dish for 20 minutes. Sprinkle shredded cheese on top and bake, uncovered, a few minutes or until cheese melts.
added by
Sugarbug
nutrition data
357 calories, 10 grams fat, 57 grams carbohydrates, 9 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more rice casserole recipes
reviews & comments
February 8, 2009
This was easy to make, but a little on the bland side. The recipe doesn't mention what cheese to use, but we'd probably use stronger one next time (a Mexican blend, or jalapeno jack would be good). We'd also add some white pepper to the rice.