Close
Tweet
Ingredients
| brown rice: 1 cup |
| wild rice: 1/2 cup |
| red bell pepper: 1 pepper (chopped) |
| green bell pepper: 1 (chopped) |
| zucchini squash: 1 whole squash (sliced) |
| carrots: 1 (sliced) |
| celery: 1 stalk (sliced) |
| garlic powder: 1 tsp |
| onion powder: 1 tsp |
| vegetable bouillon: 1 cube |
| margarine (oleo): 2 Tbl |
| water: 2 cups |
| salt (to taste) |
| black pepper (to taste) |
Wild Rice Casserole
Credit: AllRecipes
User rating:
"This is a fabulous recipe for rice that my family loves and I make all the time. It is easy to prepare and makes a wonderful side dish. I've even had it as a main meal and any leftovers taste great."
-
Prep Time
10 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the brown and wild rice; pour into a 2 quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
- Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for 15 to 30 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.