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Yields:
7 servings
Meal Type:
Side Dishes
Rating:
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Vegetable Rice Casserole

A deliciously healthy and hearty side-dish

Ingredients

Directions

  1. Peel and cube potatoes, chop onions.
  2. Sauté mushrooms and onions in wine in a non-stick skillet, over medium heat until onions are soft and translucent.
  3. Stir in broth and heat to boil. Remove from heat.
  4. In large baking dish, spread potatoes, rice and broccoli evenly. Sprinkle evenly with black pepper.
  5. Pour broth mixture evenly over rice, broccoli and potatoes. Cover well with foil.
  6. Bake for 1 1/2 hours at 325 °F (160 °C) or until fully cooked.
  7. Note: based on recipe from Michael Thurmond's Six Week Body Makeover.
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Reviews 
I used brown rice instead of white and did not add potatoes. I also used plain chicken broth instead of vegetable.
18 Jan 11 by member: cdh1227

     
 

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Nutrition summary:

There are 237 calories in 1 serving of Vegetable Rice Casserole.
Calorie break-down: 2% fat, 88% carbs, 10% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 5
Calories 237
 
% Daily Values*
Total Fat 0.53g 1%
  Saturated Fat 0.125g 1%
  Polyunsaturated Fat 0.188g  
  Monounsaturated Fat 0.085g  
Cholesterol 0mg 0%
Sodium 584mg 24%
Potassium 725mg  
Total Carbohydrate 50.73g 17%
  Dietary Fiber 4.4g 18%
  Sugars 3.96g  
Protein 5.84g  
 
Vitamin A 0% Vitamin C 61%
Calcium 3% Iron 11%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
12%
of RDI*
(237 calories)
12% of RDI
Calorie Breakdown:
 
Carbohydrate (88%)
 
Fat (2%)
 
Protein (10%)
Carbohydrates, 50.73g (88%) Fat, 0.53g (2%) Protein, 5.84g (10%)
* Based on a RDI of 2000 calories