Prep 20 mins
Cook 1 hr
This recipe was passed onto me by a vegetarian friend and co-worker. She is moving back to Canada in a few days and passed on this recipe.....and I'm spreading the wealth! Her mom in Canada makes this as a side dish for each Canadian holiday but my friend and her husband enjoy it so much that they make it any day of the year. It's healthy and very simple. If you are not a vegetarian, you can add some cooked chicken breast to the dish.
- 2 cups brown rice (or 1 cup of each type of rice, not minute rice) or 2 cups white rice (or 1 cup of each type of rice, not minute rice)
- chopped vegetables, of your choice (celery, green peppers, onions, frozen peas, frozen corn, broccoli, etc)
- 1 1⁄4 ounces onion soup mix
- 3 tablespoons chicken bouillon or 3 tablespoons vegetable bouillon granules
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- 3 cups boiling water
- 4 tablespoons soy sauce (more or less, depends on your liking)
- Preheat oven at 350 degrees; chop veggies.
- Mix all ingredients in a 2 quart casserole dish.
- Bake for 1 hour.
- For Vegetarian use Vegetable bouillon.
I liked how quick and simple this recipe was to make, it took me a while to get the rice to cook and not be hard, but after an additional 20 minutes in the oven it turned out pretty good. I added some morning star chik'n strips in with it just to give it a little something extra, and it made plenty of leftovers. I would diffenetly reccomend it if you are looking for something fast and easy that is still healthy for you, I will diffenetly make this recipe again!
I liked this recipe once I got it to cook. I don't know if it's because of the high altitude of Albuquerque or what, but after an hour at 350 it just did not cook. So I raised the temp to 375 and cooked for an hour and it was fine. So, a warning to all if you're high altitude.