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Brown Rice Casserole

SUBMITTED BY: Glenda Schwarz

"As a new bride, I knew how to make scrambled eggs and bran muffins. Unfortunately, you can only live on love for so long. My dear husband held his tongue and ate the many flops that come with being a beginning cook. Many years later, I'm secure in the kitchen, and my family enjoys my cooking. This hearty dish even passes the test for teenage boys.--Glenda Schwartz, Morden, Manitoba"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 quarts 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
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup shredded Cheddar cheese

DIRECTIONS

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 skillet, saute the mushrooms, celery, carrots, onion and garlic in oil until vegetables are tender. Combine the vegetables, rice mixture, tomatoes and seasonings.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

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REVIEWS

Reviewed on Sep. 23, 2007 by cecepeach

This was actually one of the only recipes I made without reading the reviews. I really wish I... MORE

Reviewed on Nov. 9, 2006 by Barb the Bee

I don't know if I missed something the previous reviewer used,but I made this recipe for a... MORE

Reviewed on Oct. 14, 2006 by PLASTICJESUS

This was so easy and delicious! I omitted the split peas b/c I didn't have any on hand, and... MORE

Reviewed on Jan. 15, 2007 by Endiqua

This was pretty darn good - a little bland, but that's okay. I used frozen tomatoes and added... MORE