Kumquat's Savory Rice and Cheese Bake

"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."
Kumquat's Savory Rice and Cheese Bake created by Boomette
Ready In:




  • Preheat oven to 350 degrees.
  • Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
  • Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
  • Add onion and saute for about 5 minutes.
  • Add garlic and saute for about 2 more minutes.
  • Remove from heat.
  • Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
  • 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.
  • Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
  • Bake uncovered for 20-30 minutes or until cheese is melted.

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  1. Boomette
    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
  2. Boomette
    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
  3. Boomette
    Kumquat's Savory Rice and Cheese Bake Created by Boomette
  4. bikerchick
    Kumquat's Savory Rice and Cheese Bake Created by bikerchick
  5. bikerchick
    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!


<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
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