Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

Ingredients Nutrition

Directions

  1. Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
  2. Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
  3. If when tender, any liquid remains, drain it.
  4. Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
  5. Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
  6. Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
  7. Garnish with toasted almonds before serving.
Most Helpful

5 5

This rice was delicious! I used a mixture of white and wild as that is all that I had on hand - I cooked it for 20 minutes. I also added a bit of chopped red pepper for some colour. It was very easy to prepare and a huge hit at our thanksgiving dinner. I highly recommend this recipe! I also noted that it only took 30 minutes to reheat the entire product (after mixing in veggies and cheese).

5 5

Served this with cornish game hens, it was a big success. Could even be made the day before.

5 5

I made this for dinner last night, and my husband said (for the first time in 24 years of marriage) "we could serve this dish to guests!" LOL-I hope that isn't a comment on my usual cooking! I substituted carrots for the bell peppers, as no one in my house will eat peppers, and used about twice the veggies that the recipe called for. Next time I will try it in my slow cooker. Thanks for a great recipe!