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Vegetable & Brown Rice Casserole
Preparation: 15 minutes
Cooking time: 1 hour
2 cups brown rice
2 tablespoons French onion soup powder (open the package, use 2 tablespoons and reserve the rest of the soup mix for another time)
1 tablespoon chicken bullion powder
1 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion (about 1 medium onion)
1 cup chopped mushrooms
1/2 cup chopped bell pepper
1 cup cubes of cooked meat of choice (leftover chicken, pork, or steak) (optional)
2-1/2 cups cold water
Pre-heat oven to 325 F. In an oven-safe casserole dish, mix together the rice, soup mix, bullion powder and oil. Stir in the vegetables and meat (if used). Stir in water. Bake 1 hour or until the rice and vegetables are tender.
Note: Contributed by Mimi, translated from the French cookbook "Qu-est-ce qu'on mange".
Servings: 4
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