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Brown Rice Vegetable Casserole

4.8 | 8 Reviews
Total Time:Prep: 20 min. Bake: 1 hour 20 min.

By Taste Of Home Editorial Team

Recipe by Gloria De Beradinis, Greentown, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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.

TEST KITCHEN APPROVED

Brown Rice Vegetable Casserole

4.8 | 8 Reviews Add your review
Yield:8-10 servings
Prep:20 min
Cook:1 hour 20 min
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Ingredients

  • 3 cups chicken broth
  • 1-1/2 cups uncooked brown rice
  • 2 cups chopped onions, divided
  • 3 tablespoons soy sauce
  • 2 tablespoons butter, melted
  • 1/2 teaspoon dried thyme
  • 4 cups fresh cauliflowerets
  • 4 cups fresh broccoli florets
  • 2 medium sweet red peppers, julienned
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 cup salted cashew halves
  • 2 cups shredded cheddar cheese, optional
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Directions

  1. In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender.
  2. Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture.
  3. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 300 calories, 16g fat (4g saturated fat), 6mg cholesterol, 703mg sodium, 34g carbohydrate (6g sugars, 4g fiber), 8g protein.
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