Vegetarian Rice Casserole - here is a rice recipe I tried

[Guest guest]

I like the simple name and it came up on a web search one day when I had some

rice

leftovers to use up. I had all the stuff to make it and it was very easy. Turned

out good

and I am not a very pro-cook like some of you people here. My roomy thought it

was

good too.

Now I used diced tomatoes with jalapeno, and I didn't have fresh parsley, so I

used some

dried, but only 1 tablespoon because a half cup would have made a green mess!

 

Vegetarian Rice Casserole

 

1 tablespoon red wine or broth

2 onions -- chopped

2 celery stalks -- chopped

1/2 cup green bell pepper -- seeded and chopped

14 1/2 ounces canned diced tomatoes

1/2 cup parsley -- minced

1 teaspoon dried thyme leaves

1/4 teaspoon freshly ground black pepper

2 1/2 cups cooked brown rice

2 cups cooked wild rice

1 cup cheddar cheese -- shredded

 

1. Preheat oven to 350 degrees F.

2. In a large nonstick skillet, heat the wine or broth. Add the onions,

celery and bell pepper; cook, stirring as needed, until softened, 5-6

minutes.

3. Add the tomatoes, parsley, thyme and black pepper; bring to a boil.

Stir in the rices; transfer to a 3-quart casserole. Cover with foil and

bake 10 minutes; uncover and sprinkle with the cheese. Bake until the

cheese is melted, about 3 minutes longer.