Individual Brown Rice Casseroles

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 29%
  • Fat: 6.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.9g
  • Carbohydrate: 28.9g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 284mg
  • Calcium: 0.0mg


  • 3/4 cup water
  • 1/3 cup long-grain brown rice, uncooked
  • 1/2 cup broccoli flowerets
  • Butter-flavored vegetable cooking spray
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 1/4 cup canned no-salt-added chicken broth, undiluted
  • 2 tablespoons Neufcha@Gtel cheese, softened
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese


  1. Bring water to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.
  2. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain.
  3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add mushrooms, onion, and celery. Saute 3 minutes. Add broccoli, chicken broth, and next 3 ingredients; cook until Neufcha@Gtel cheese melts, stirring occasionally. Stir in cooked rice and lemon juice. Remove from heat; spoon rice mixture evenly into 2 (8-ounce) ramekins coated with cooking spray; sprinkle evenly with Cheddar cheese. Bake at 350° for 10 minutes or until cheese melts.
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