Wild Rice Casserole

SUBMITTED BY: Holly

"This is a fabulous recipe for rice that my family loves and I make all the time. It is easy to prepare and makes a wonderful side dish. I've even had it as a main meal and any leftovers taste great."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 cup uncooked brown rice
1/2 cup uncooked wild rice
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, sliced
1 carrot, sliced
1 celery, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 cube vegetable bouillon
2 tablespoons margarine
2 cups water
salt and pepper to taste

READ REVIEWS (17)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Rinse the brown and wild rice; pour into a 2 quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for 15 to 30 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.

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REVIEWS

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Reviewed on Aug. 12, 2006 by Cheffie

This wasn't bad, but it was pretty bland and it took a lot longer than an hour for the rice to cook. The veggies, however, were limp by the time I took the dish out of the oven. I wouldn't want to make this one again.

4 users found this review helpful

Reviewed on Feb. 9, 2006 by SHANESMOMMY

I cooked this recipe at 350 for an hour and it wasn't near done so I turned up the heat to 450 and still had to cook another hour. The veggies were overdone of course, but the rice was still not quite done and there was lots of liquid sitting on top. I let the entire casserole sit in the oven for another 40 minutes and the rice finally plumped up. The flavor was so/so. I doubt I'll make this again.

3 users found this review helpful

Reviewed on Jan. 7, 2005 by BBLOVE

This is a wonderfully healthy rice recipe. I love that you can just throw the rice in the pan with your favorite chopped vegies and put it in the oven (stirring every 20-30 min or so). I will definately be using this one again. Thanks Holly. (BTW...i added ginger, soy, and lots of garlic, and to me it was great this way)

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 267

Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 94mg
Total Carbs: 46.9g
Dietary Fiber: 5.5g
Protein: 6.4g

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