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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 20 2014

Wild Rice Casserole

    1 cup uncooked brown rice
    1/2 cup uncooked wild rice
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 zucchini, sliced
    1 carrot, sliced
    1 celery, sliced
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 cube vegetable bouillon
    2 tablespoons margarine
    2 cups boiling water
    salt and pepper to taste

Preheat oven to 350 degrees F.
    
Rinse the brown and wild rice; pour into a 2-quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
    
Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for to 30 to 50 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.