Vegetarian Brown Rice Casserole Recipes

BROWN RICE VEGETABLE CASSEROLE

Brown Rice Vegetable Casserole image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

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

Steps:

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., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , 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 : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

VEGETARIAN BROWN RICE CASSEROLE

Vegetarian Brown Rice Casserole image

Vegetarian main dishes often require hours of chopping veggies, and a laundry list of ingredients - but not in this dish. This easy casserole turns a can of vegetarian lentil soup into a hearty casserole with the help of nutritious, ready-to-serve whole-grain brown rice, canned vegetables, and cheddar cheese. Because the ingredients go into the casserole already cooked (canned vegetables are simply cooked vegetables in a can), all they need is a few minutes in a microwave oven before they are delightfully done and ready to serve.

Provided by cannedfood

Categories Brown Rice

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can ready-to-serve lentil soup
1 (9 ounce) package ready-to-serve brown rice
1 (7 3/4 ounce) can unsalted mixed vegetables, drained
2 small canned roasted red peppers, diced
1/2 cup shredded sharp cheddar cheese, divided
salt and pepper

Steps:

Combine soup, rice, mixed vegetables, peppers and 6 tablespoons of the cheddar cheese in a 2-quart, microwave-safe casserole or baking dish. Season with salt and pepper to taste, and level the top of the mixture. Sprinkle with the remaining 2 tablespoons cheddar cheese.
Cover and cook in a microwave oven at full power until heated through and the cheese on top melts, about 5 minutes.
Uncover and cool for 1 minute before serving.
Nutritional Information Per Serving:
Calories 230; Total fat 8g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 640mg; Carbohydrate 29g; Fiber 5g; Protein 10g; Vitamin A 110%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV.
*Daily Value.

Nutrition Facts : Calories 319.9, Fat 6.7, SaturatedFat 3.4, Cholesterol 14.8, Sodium 174, Carbohydrate 54.5, Fiber 3.9, Sugar 1.9, Protein 10

BROWN RICE VEGETABLE CASSEROLE

Brown Rice Vegetable Casserole image

This is total veg comfort food...cheese, nuts, rice, and TONS of good veggies. What's not to love? This takes a little bit of time but it is well worth the effort.

Provided by smellyvegetarian

Categories Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups vegetable broth
1 1/2 cups brown rice, uncooked
2 cups onions, chopped
3 tablespoons soy sauce
2 tablespoons butter
1/2 teaspoon thyme
4 cups cauliflower, chopped
4 cups broccoli, chopped
2 red bell peppers, chopped
2 garlic cloves
1 1/2 tablespoons olive oil
1 cup cashews
2 cups reduced-fat cheddar cheese

Steps:

Preheat oven to 350.
In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.
In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.

Nutrition Facts : Calories 333.7, Fat 14.8, SaturatedFat 4, Cholesterol 7.6, Sodium 548.5, Carbohydrate 44.2, Fiber 5.4, Sugar 6, Protein 9.2

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