Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
bmink@Securenet.netBrown Rice CasseroleIngredients (use vegan versions): 3 3/4 cups water
1 cup brown rice
1 cup chopped celery
1/2 cup oignon (onion), chopped
1 can (19 0z.) chopped tomatoes
2 tablespoon flour
2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup frozen green peas
1 cup chopped mushrooms
Directions:Bring 3 cups water to a boil, add rice and cook 45 minutes. Meanwhile, saute oignons (onions) and celery in a small amount of water until tender. Add tomatoes and mushrooms and bring to a boil, then simmer. Mix flour, seasonings and remaining water in separate bowl and then add to vegetables. Cook 3 minutes, or until thick. Add peas. Pour into an 8 cup casserole dish. Cover with rice and cook for 20 minutes, at 350%f.
Serves: 6
Preparation time: 25 minutes
this was a very tasty recipe but a little runny more like a soup than a casserole any suggestions???
Archived comment by: maryann lakusta
Maybe stirring the rice into the casserole would help? Or maybe adding a little more flour would thicken it up.
Archived comment by: monica
I tried this last night with the following variations: 1) Used a rice steamer (Black & Decker) using 1 1/4 cup veg broth, 1 cup brown rice. 2) Mixed 3/4 cup water and 2 HEAPING tbsp flour together with spices. 3) Used only 1 tsp chili powder. 4) Added 1 glove chopped garlic to the saute. My variation was not soupy at all but just like a casserole should be. Delicious!
Archived comment by: james
Looking forward to this one.
Archived comment by: ellen
This was delicious. My family loved it. When I made it, I thought I had enough green peas in the freezer. When my supply was found to be depleted, I substituted kidney beans, which, with the chili powder, went together very well. ~Annie
Archived comment by: timothy
I tried james suggestion. It was fab! One time I added Green beans, another time brussel sprouts. both were yummy.
Archived comment by: kate
with a few variations on this recipe i found it to be a great casserole. i cooked 1 1/2 C rice (3 after its cooked) in bullion, but then did not add the salt becauses the broth adds enough. I also substituted frozen corn for peas, i thought corn went better with the mexican taste. i also added (as mentioned previously in another comment) the garlic while sauteeing in the beginning... a mixture of fresh chopped tomatoes and a can of chopped tomatoes with green chilis gives a great flavor. instead of just piling the rice on top and baking i mixed it all together in the casserole dish, and baked. when it was through baking shredded cheese (vegan or whatever type you wish) made a great finally.
Archived comment by: phyxia
I made this whole thing partially in the micro (rice first, peas at the end) and everything else in an electric skillet. Much faster. I used soy flour cause that's what I had and portabellini mushrooms (about 5 or 6) cut in big chunks cause they're so healthy and flavourful. Somehow this combo and method made this like the intended casserole, not runny. I'm only going by someones comment re the runny, as this is the first time I've made this. I'll definitely be making this one again! Thanks for sharing it!
Archived comment by: vegtabella
using any type of bullion or meat broth is dangerous as mad cow disease can be easily spread by these. If you mean using veg. broth that is different.
Archived comment by: isis1037
This was great. I don't like spicy food so I only added 1/2tsp of chili powder and it was still pretty hot. It was still delicious though. Its easy.
Archived comment by: bahamaMama
yo isis1037- this is VEGWEB so obviously if someone mentions boullion, i bet you can be sure they are talking the vegetarian variety
Archived comment by: trickytv
