Brown Rice Casserole Recipe

Brown Rice Casserole Recipe

  • 2 quarts water
  • 1 1/2 cups uncooked brown rice
  • 1 cup dry split peas
  • 1 cup chopped fresh mushrooms
  • 2 celery ribs, chopped
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  1. 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.
  2. In a skillet, saute the mushrooms, celery, carrots, onion and garlic in oil until vegetables are tender. Combine the vegetables, rice mixture, tomatoes and seasonings.
  3. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
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