Rice and Vegetable Casserole

Rice and Vegetable Casserole

November 21, 2016
1 Review (5.00 out of 5)
Rice and Vegetable Casserole for diverticulitisRice and Vegetable Casserole for diverticulitis
Rice and Vegetable Casserole for diverticulitis
Course
Serves 4

This recipe can be vegetarian or beef, chicken or seafood can be added for some added protein.


Ingredients

  • Non-stick cooking spray
  • 1 Cup
    long-grain brown rice
  • 1/4 Cup
    mushrooms, sliced
  • 1/4 Cup
    broccoli, chopped
  • 1/4 Cup
    carrots, chopped
  • 1/4 Cup
    red bell pepper, seeded and chopped
  • 1/4 Cup
    onion, finely chopped
  • 1 Teaspoon
    salt
  • 1 Teaspoon
    paprika
  • 1 Teaspoon
    oregano
  • 2-2 1/2 Cups
    vegetable broth
  • 1/4 Cup
    cheddar cheese, shredded

Instructions

  1. Preheat oven to 425 degrees. Spray a 13x9 glass baking dish lightly with non-stick cooking spray.

  2. In a large bowl, combine brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, paprika, oregano and broth. Mix well and cover with foil.

  3. Bake in preheated oven for 30 minutes, or until cooked through; stir once half way during baking.

  4. Top with shredded cheddar cheese and allow it to melt prior to serving.

1 review for Rice and Vegetable Casserole

  1. Gay P Moore
    5

    ()

    Made this casserole for dinner tonight. Paired it with pork tenderloin. It was delicious. Will definitely make it again. I did add extra veggies.

  2. Kim

    ()

    I preheated the oven to 425 degrees and sprayed the dish with non-stick cooking spray.

    I combined brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, paprika, oregano and broth in a large Tupperware bowl and covered it with foil.

    I baked it in the preheated oven for 30 minutes but when I went to stir it, the plastic had melted.

    I ate the shredded cheddar cheese.

Add a review

Menu