Recipe for Almond Rice Casserole

By Suzanne Havala

This vegetarian recipe does not require you to precook the rice, although you can substitute cooked rice if you have some on hand. (If you leave out the vegetable broth because you’re using precooked rice to make this dish, add 1/2 teaspoon salt in Step 2.) Serve this healthful dish with steamed greens and a tossed salad.

[Credit: ©iStockphoto.com/boblin]
Credit: ©iStockphoto.com/boblin

Preparation time: 15 minutes

Cook time: 1 hour

Yield: 6 servings

1 tablespoon olive oil

3/4 cup diced celery

6 green onions, chopped

1 medium green bell pepper, chopped

1 cup sliced mushrooms (or one 4-ounce can, drained and rinsed)

1/4 cup chopped fresh parsley

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon black pepper

1-1/4 cup uncooked brown rice (or about 5 cups cooked rice)

3-3/4 cup vegetable broth (omit if using precooked rice)

2/3 cup slivered almonds

  1. Preheat the oven to 350 degrees F.

  2. Heat the olive oil in a large skillet. Cook the celery, onions, green bell pepper, mushrooms, and parsley in the oil over medium heat until the onions are translucent, about 10 minutes. Stir in the thyme, oregano, and black pepper.

  3. Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-quart casserole. (If you’re using precooked rice, add it in this step.)

  4. Add the vegetable broth and half the almonds. Stir until the ingredients are well combined.

  5. Top with the remaining almonds and bake, covered, for 1 hour or until the rice is soft and the liquid has been absorbed.

Per serving: Calories 280 (From Fat 99); Fat 11g (Saturated 1g); Cholesterol 0mg; Sodium 646mg; Carbohydrate 39g (Dietary Fiber 5g); Protein 8g.