I don’t think I’ve posted this recipe before so I hope you enjoy it. This Brown Rice Casserole is a great way to use up some leftover chicken or turkey and vegetables!
Also note that this recipe post has a new feature…the ability to print just the recipe. Eventually I will have all my recipes converted over with this feature. I pray it will make it easier for you to print my recipes and insert in your own Recipe Notebook. Simply click “Print This Recipe” and your printer software should pop up ready for you to just click the print button. Enjoy!
BROWN RICE CASSEROLE
- 2 cups brown rice, uncooked
- 1 teaspoon dried basil
- 2 teaspoons dried parsley
- cubed, cooked meat (chicken, turkey, etc.)
- fresh or frozen vegetables, chopped as needed (onion, carrots, peas, celery, etc.)
- 5 cups chicken broth (or 5 cups filtered water and 5 t. homemade chicken bouillon)
- 2-3 t. homemade chicken bouillon (use less bouillon if using chicken broth – more if just using water)
Preheat oven to 400 degrees.
Butter a glass 9×13-inch baking dish. Sprinkle the brown rice over the bottom. Sprinkle the basil and parsley over the top of rice. Next add your meat and vegetables over the rice and seasonings. You can use whatever meat you want, and as much or as little as you want. As far as vegetables, these can be frozen mixed vegetables, leftover vegetables, chopped onions and celery, whatever sounds good and whatever your family likes.
Next, heat the chicken broth (or water and bouillon). Add in any extra bouillon as desired. Once the broth is heated to almost boiling, pour over top of rice, meat and vegetables in your pan.
Cover tightly with foil and bake at 400 degrees for about 1 1/4 – 1 1/2 hours or until rice is done and liquid is absorbed. Serve with a fruit or lettuce salad for a complete meal. Yummy!
Kitchen Tip for Leftovers: If you have any of rice casserole left over, freeze it! I then used the frozen leftovers for another meal. I thawed the rice casserole, put it in my soup pot, added enough chicken broth (or water and bouillon – using 1 t. bouillon per 1 c. water) to make a soup. I then added in some more peas, carrots, and corn, and let simmer until hot. This made a yummy chicken and rice soup. Serve with some homemade bread or rolls for another delicious meal!