Brown Rice Casserole

Here is a classic Southern Living dish. This recipe is perfect for entertaining because it makes quite a bit and can be assembled in advance.

Brown Rice Casserole

½ c unsalted butter, divided (I use less, see below)
1 bunch green onion, chopped
3 medium carrots, chopped
2 c uncooked brown rice
4 ½ c chicken broth
½ c white wine
2 cloves garlic, minced
1 (8oz) pkg fresh mushrooms, chopped
¾ c chopped fresh parsley
¼ t freshly ground black pepper
1 c freshly grated Parmesan
2 eggs, beaten
1 c half-and-half
1/8 t ground nutmeg

Melt ¼ c butter (I use 2 T) in skillet. Add green onions and carrot; sauté 5 min. Add rice and cook 1 min. Add chicken broth and wine. Bring to a boil; cover, reduce heat, and simmer 45 min or until liquid is absorbed and rice is tender.

Sauté garlic in remaining ¼ c butter (1-2 T will do); add mushrooms, and cook 5 min or until mushrooms are tender. Stir in parsley and pepper.

Layer half of rice mixture in a greased 13×9 baking dish. Spoon mushroom mixture over rice; top with ½ c cheese. Spread remaining rice on top and then the rest of the cheese. Combine eggs, half-and-half, and nutmeg. Pour over rice. Cover and chill up to 24 hours.

Remove casserole from fridge and let stand 20 min. Bake uncovered at 350 for 30 min or until heated through.


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