Baked Vegetable Rice

Baked Vegetable Rice

 Toni Rakestraw

  • 1-1/2 cups boiling water
  • 1 cube chicken bouillon
  • ½ tsp salt
  • ½ cup brown rice
  • ½ cup shredded carrots
  • ½ large onion, chopped
  • 1 stalk celery, thinly sliced

Combine in shallow casserole; bake at 350º for 15 minutes. Then add:

  • 2 cups zucchini, thinly sliced
  • ¼ cup chopped parsley
  • Any leftover cooked vegetables

Bake 15 minutes longer or until rice has absorbed all liquid.

  • 2 eggs
  • ½ cup milk
  • ½ cup grated medium cheddar cheese

Stir eggs and milk together and stir into hot rice mixture. Top with cheddar cheese. Bake another 30 minutes or until set and browned.


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