Rice And Fruit
A comforting rice and fruit casserole combining savory vegetables with sweet fruit, perfect for family dinners or potlucks with vibrant flavors and hearty texture.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 1 medium onion, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 1 cup chopped celery ⓘ
- 1/4 pound mushrooms, chopped ⓘ
- 2 chicken bouillon cubes ⓘ
- 1 cup uncooked brown rice ⓘ
- 1 teaspoon ground marjoram ⓘ
- 17 ounce can fruit cocktail or chopped peaches, drained
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- 2 cups water ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, melt butter over medium heat.
- Add chopped onion, chopped green pepper, chopped celery, and chopped mushrooms; cover and cook for 5 minutes or until tender.
- Stir in water and chicken bouillon cubes; heat until boiling.
- Remove from heat; stir in uncooked brown rice, ground marjoram, salt, and pepper.
- Pour the mixture into a greased 2-quart casserole; cover.
- Bake for 30 minutes or until rice is tender and liquid is absorbed.
- Stir in the drained fruit cocktail or chopped peaches.
- Bake for an additional 15 minutes or until the fruit is hot.
Tips & Substitutions
For added flavor, consider substituting the water with chicken broth or vegetable stock. If you prefer a vegetarian option, omit the chicken bouillon cubes and use vegetable broth instead. You can also mix in other vegetables like peas or corn for extra nutrition. For a different twist, try adding nuts such as slivered almonds or walnuts for crunch.
Serving Suggestions
This rice and fruit casserole pairs beautifully with grilled chicken or fish for a complete meal. For a hearty side, consider serving a fresh green salad or steamed vegetables. It also works well as a standalone dish for a light lunch or brunch. Browse more American recipes for flavorful ideas to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for quick reheating, ensuring even heat distribution.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Fruit contains roughly 97 calories, with 3g protein, 17g carbohydrates, and 3g fat. It is an excellent source of iron (60% of the Daily Value), vitamin D (39% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1014mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of fruit in this recipe?
Absolutely! This recipe is versatile, and you can use other fruits such as pineapple, diced apples, or mixed berries. Just ensure they are well-drained to maintain the right texture of the dish.
Is this dish suitable for meal prep?
Yes, this rice and fruit casserole is great for meal prep. You can prepare it in advance, store it in the fridge, and simply reheat it when needed. It keeps well and the flavors meld beautifully over time.
Can I make this dish vegan?
Yes, you can easily make this dish vegan by substituting the butter with a plant-based alternative and omitting the chicken bouillon cubes. Use vegetable broth instead of water for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).