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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.
78 members have added this recipe to their cookbook.
 

 
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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
237
 
% Daily Values*
Total Fat
0.53g
1%
Saturated Fat
0.125g
1%
Trans Fat
-
Polyunsaturated Fat
0.188g
Monounsaturated Fat
0.085g
Cholesterol
0mg
0%
Sodium
584mg
24%
Total Carbohydrate
50.73g
17%
Dietary Fiber
4.4g
18%
Sugars
3.96g
Protein
5.84g
Vitamin D
-
Calcium
230mg
23%
Iron
14.40mg
80%
Potassium
725mg
21%
Vitamin A
50IU
1%
Vitamin C
258.0mg
430%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
12%
of RDI*
(237 calories)
12% of RDI
Calorie Breakdown:
 
Carbohydrate (88%)
 
Fat (2%)
 
Protein (10%)
* Based on a RDI of 2000 calories


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