Saturday, May 23, 2009

RECIPE: Quick Brown Rice Casserole

Okay, I invented this recipe last night when I didn't have the ingredients for a traditional rice pilaf, and didn't have all the ingredients for a baked brown rice.

serves 4-6

1 boil-in-bag Brown Rice (quick rice that cooks in 10 minutes)-cooked
(Brown rice is healthier and has a nice nutty taste perfect for this recipe)

Mix with:
1 small can mushroom stems 'n pieces
1/2 cup or so of frozen seasoning mix (I think its onions, peppers, celery, parsley)
1 tsp. butter
little shake of poultry seasoning, and garlic pepper seasoning, and sea salt
1 egg

Bake for 375 in a convection oven for 10 minutes. Or 375 in regular oven for 15 minutes.

Remove and add about 1/2 cup of grated reduced fat Mexican blend cheese-stir. Pat down with back of spoon. Then sprinkle about 1/3 cup of sliced almonds on top.

Go back in the 375 convection oven for about 5-10 more minutes.

It's all ready in just 30 minutes--most steamed brown rice takes 50 minutes so this is a good time saver, boosts up the taste AND the nutritional values.


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