Rice And Vegetable Bake
A hearty baked rice and vegetable dish featuring fragrant herbs, crunchy nuts, and a creamy egg mixture. Perfect as a vegetarian main or side, it offers a comforting blend of flavors and textures. Ideal for family dinners or casual gatherings, it can be customized with your favorite vegetables.
Ingredients
Instructions
- Cook the rice according to package directions.
- Peel and chop the yellow onion.
- Rinse the red pepper, remove seeds, and dice.
- Coarsely chop the celery and parsley.
- Chop the walnuts or pecans.
- Combine the cooked rice with the chopped vegetables and nuts.
- In a saucepan, melt the butter or margarine.
- In a bowl, beat the eggs and milk together.
- Season the egg mixture with salt and pepper.
- Add the melted butter to the egg mixture and stir to combine.
- Pour the egg mixture over the rice and vegetable mixture and blend well.
- Transfer the mixture to a lightly greased baking pan or tube pan.
- Bake at 350°F (175°C) for about 1 hour until set and golden.
Tips & Substitutions
To enhance flavor, consider adding garlic or herbs like thyme to the vegetable mix. For a nut-free version, substitute sunflower seeds for walnuts or pecans. You can also use brown rice for more texture and nutrients, but adjust cooking time accordingly. If you prefer a creamier bake, add a bit of shredded cheese to the egg mixture before combining with the rice and vegetables.
Serving Suggestions
Serve this Rice and Vegetable Bake alongside a fresh green salad or as a main dish for a light lunch. It pairs beautifully with Wanda Andrews' Broccoli Cornbread for a comforting meal. Consider adding a dollop of sour cream or a sprinkle of cheese on top just before serving for extra richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 20 minutes until warmed through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Vegetable Bake contains roughly 720 calories, with 9g protein, 54g carbohydrates, and 54g fat. It is an excellent source of vitamin C (41% of the Daily Value) and iron (37% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 512mg per serving (22% 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 brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it takes longer to cook. Follow the package instructions for cooking times, and ensure that the rice is fully cooked before combining it with the other ingredients.
Is this dish suitable for freezing?
Yes, you can freeze this Rice and Vegetable Bake! Allow it to cool completely, then wrap tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
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).