This past Sunday, I was thinking about side dishes, brown rice and whole grains. This lead me to start thinking about rice side dishes and then lead me to think about cheese. I started poking around and stumbled upon on a cheesy casserole recipe.
I adapted it and then ate half of the dish all by myself. Then I realized that this can easily be a main dish recipe.
Feel free to toss some chicken in there or any leftover protein really. Dig in!
Brown Rice & Quinoa Cheese Casserole Recipe (serves 4-6)
adapted from Food Network Magazine
Ingredients:
1 1/2 cups of cooked brown rice
1/2 cup cooked quinoa
3/4 cup light sour cream
3/4 cup chopped scallions
1 cup shredded cheddar, gryuere or other good melting cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3/4 cup parmesan cheese
adapted from Food Network Magazine
Ingredients:
1 1/2 cups of cooked brown rice
1/2 cup cooked quinoa
3/4 cup light sour cream
3/4 cup chopped scallions
1 cup shredded cheddar, gryuere or other good melting cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3/4 cup parmesan cheese
Directions:
1. Preheat the oven to 425 degrees Fahrenheit
2. In a large bowl, mix rice through salt thoroughly and pour into a non-stick casserole dish. Scatter the parmesan on top and bake for 20 minutes.
Jennifer says
Darn work complicates everything. 😉
Andrea says
Never mind. I just realized my error. I shouldn’t look at recipes when I’m at work
Andrea says
If I use non-quick cooking brown rice would it need to be precooked so it isn’t hard?
Jennifer says
They seem complete to me Donna. Where are you confused?
donna says
#2 directions aren’t complete.