Brown rice casserole with cheese and onions from Not Your Mother's Casseroles (Revised and Expanded Edition) (page 161) by Faith Durand

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Notes about this recipe

  • Eat Your Books

    See recipe for suggested broths, and for a variation.

  • Cheri on November 23, 2011

    This is a good hearty winter side. Used yellow bell instead of red (what I had). Made entire recipe. Makes 4 hearty servings. Actually baked covered at 325 deg. for 50 minutes, then uncovered, added cheese and cooked at 350 deg. for 15 minues. Rice was cooked and fine with this timing adjustment. When I uncovered at 50 min. not ALL of the liquid was absorbed, but 90% was. (I was in a hurry). Served with arugula salad and pork chops. I think the leftovers will be great, and could easily be used as a burrito filling with some beans. Mild flavor and should be amped up as leftover w beans.

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