Greek Style Brown Rice Casserole Recipes

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

GREEK RICE CASSEROLE W/FETA AND ARTICHOKES

Steps:

• Preheat oven to 375°F.
• Heat oil in a large nonstick skillet.
• Add garlic and sauté for 2 minutes.
• Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
• Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
• In a medium bowl, toss artichoke quarters, rice and feta together.
• Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
• Cover and bake for 20 minutes.
• Uncover and bake an additional 20 minutes.
• Serve immediately.

GREEK-STYLE BROWN RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray an 11 x 7 x 1 1/2-inch glass baking dish and a medium saucepan with cooking spray.
• Prepare the rice using the package directions, omitting the salt and margarine.
• Meanwhile, in the prepared medium saucepan, cook the onion and garlic over medium-high heat for about 3 minutes, or until the onion is soft, stirring frequently.
• Stir in the remaining ingredients except the feta. Cook, covered, until the mixture comes to a boil, about 2 minutes. Reduce the heat to low and cook, covered, for 5 minutes.
• Spread the rice in the baking dish. Spread the spinach mixture over the rice.
• Bake, covered, for 30 minutes, or until heated through. Sprinkle with the feta. Bake, uncovered, for 5 minutes, or until the cheese is warm.
• Time-Saver
• The night before you will be making this casserole, place the package of frozen spinach on a plate and refrigerate it. It will be thawed and ready to drain the next day.
• Cook's Tip
• No-salt-added diced tomatoes may be a little more difficult to find than no-salt-added whole tomatoes. If so, purchase the whole ones and pour them into a small bowl. Using kitchen shears, snip the tomatoes into bite-size pieces, then use them, and any collected liquid, as you would diced tomatoes. Alternatively, wait until the whole tomatoes are softened from cooking, then break them into small pieces with the stirring spoon.
• nutrition information
• (Per Serving)
• Calories: 268
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 431mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugars: 8g
• Protein: 21g
• Dietary Exchanges
• 2 Starch
• 3 Vegetable
• 1 1/2 Very Lean Meat

LEMONY BROWN RICE PILAF

Steps:

• In a heavy saucepan, saute onion in about half of the butter until soft.
• Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.
• Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.
• Remove from heat and add lemon zest and additional lemon juice to taste.
• *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.

BROWN RICE CASSEROLE

Steps:

• Melt butter in microwavable casserole dish.
• Add rice, consomme' beef, and french onion soups.
• Cook in microwave for 8 minutes.
• Stir and cook for another 8 minutes or until tender.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

BROWN RICE CASSEROLE

Steps:

• In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside., In a large skillet, saute the mushrooms, celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Combine the vegetables, rice mixture, tomatoes and seasonings., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

LEFTOVER TURKEY AND BROWN RICE CASSEROLE

Steps:

• Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
• Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes.