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Heather's Recipes

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Brown Rice Casserole

Sometimes the side dish becomes the centerpiece of a meal...with this veggie-filled rice casserole, it's easy to understand how it happens!

8 cups water
1-1/2 cups uncooked brown rice
1 cup dry split peas
1 cup chopped fresh mushrooms
2 celery ribs, chopped
2 medium carrots, grated
1 medium onion, chopped
1 tbsp canola oil
2 garlic cloves, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1 tsp each salt, pepper, dried thyme and dried oregano
1 cup (4 oz) shredded cheddar cheese

In a large saucepan, bring water, rice and peas to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until tender.  Drain and set aside.

In a large skillet, saute the mushrooms, celery, carrots and onion in oil until veggies are tender.  Add garlic; cook 1 minute longer.  Combine the veggies, rice mixture, tomatoes and seasonings.

Transfer to a greased 2-1/2 qt. baking dish.  Cover and bake at 350 for 30 minutes or until bubbly.  Uncover; sprinkle with cheese.  Bake 5-10 minutes longer or until cheese is melted.

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Topics : Hospitality_Recreation
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08/16/2012 9:57AM
Brown Rice Casserole
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