Total Time
50mins
Prep 15 mins
Cook 35 mins

The wine and herbs really make this dish special, and different from most other rice and cheese casseroles I've seen elsewhere. This is a recipe I invented several years ago, loved it and made countless times and have only changed it occasionally by adding cooked chopped broccoli or chopped fresh tomatoes. You could try adding other types of vegetables, cooked or not according to judgment. It makes a great side dish or vegetarian main course. If you have leftover rice, I recommend only using if made with broth.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
  3. Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
  4. Add onion and saute for about 5 minutes.
  5. Add garlic and saute for about 2 more minutes.
  6. Remove from heat.
  7. Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
  8. When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
  9. Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
  10. Bake uncovered for 20-30 minutes or until cheese is melted.
Most Helpful

4 5

I used chicken broth instead of vegetable broth. It's a great recipe but we found there was too much spices. Next time I'll use less. DS didn't like it because of that. Thanks Kumquat :) Made for Cookbook tag game

5 5

So simple and soooo good! As many of my reviews and recipes will note, I am frequently cooking for Just One, although The Beau is here to cook for on weekends... or to steal my leftovers just when I think he won't like something and I've planned on it for a meal, LOL. I ate this as a main dish and I'll be lucky if this lasts me until tomorrow night's dinner. I pulled it together in a slightly odd way, but it saved some dishwashing and it turned out grand. I started the rice and broth in my rice cooker, adding the chopped onion and garlic to cook along with it. I also added some chopped celery as I was trying to get rid of some, plus a handful of fresh mince parsley that I was also trying to find a good home for before it went South. When it was finished, I stirred in all the seasonings, right into the rice cooker pot, and stirred thoroughly. Then I added the white wine (I used a local chenin blanc and I thought it might not be quite dry enough but it turned out perfect!) and the soy sauce (I'm wondering next time how Worcestershire might be? Kumquat might not partake of such condiments, and rightfully so). Based on an earlier review, I too, added a handful of shredded cheese to the rice mixture. Into a casserole and the rest of the cheese on top! Great recipe with great potential for experimentation and I loved it for a main dish. Thanks Kumquat's friend!

5 5

I was worried if I could rate this recipe fairly, because I like the chef. So, I gave it to the mercy of Mr. B. Like Happy Mom, I used brown rice. I cut back severely on the pepper, because Mr B wouldn't have liked it. I forgot to cook the rice in vegetable broth, so I threw in some Rapunzel veggie bullion and that went fine. I liked the idea of mixing some of the cheese into the rice, and some on top, so I did that, and used about 2 cups total for the doubled recipe. It was plenty for us. This was a very flavorful recipe. Mr. B. cleaned his plate. Grandma B. cleaned her plate. The verdict? Thumbs up! Thanks!