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    You are in: Home / Recipes / Rice and Veggie Casserole Recipe
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    Rice and Veggie Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Chef mariajane's Note:

    This make a wonderful slow cooker meal also!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large covered casserole dish or slow cooker, add the chicken stock, water, olive oil, soy sauce, and dried onion soup mix. Stir to combine. Add uncooked rice and vegetables, mixing thoroughly.
    2. 2
      If using a slow cooker, use the hgh setting for the first 30 minutes, then reduce to low and cook for an additional 3-4 hours, stirring occasionally. If using an oven, cover the casserole dish and place in a preheated 350F oven for 1 1/2 - 2 hours or until rice is completely cooked.

    Ratings & Reviews:

    • on April 05, 2009

      55

      This is so easy to make and with great results. For my veggies, I used frozen corn, grated carrots and edamame. Thanks for the recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rice and Veggie Casserole

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.9
     
    Calories from Fat 87
    27%
    Total Fat 9.7 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 3.4 mg
    1%
    Sodium 912.3 mg
    38%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.6 g
    18%
    Protein 8.6 g
    17%

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