This is a fabulous recipe for rice that my family loves and I make all the time. It is easy to prepare and makes a wonderful side dish. I've even had it as a main meal and any leftovers taste great.

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

267 calories; protein 6.4g; carbohydrates 46.9g; fat 6.7g; sodium 93.4mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2009
This recipe is easy and healthy. I did make some changes. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. I sauteed these in a dutch oven with olive oil, then added the water, rice, bouillion, salt and pepper and brought to a boil. Then I covered and placed in oven at 375. It's important the the water is boiling before going in oven! After 1/2 hour I added the vegetables. I ended up baking for about 70 minutes, but I think it could have baked for another 10 minutes, as some of the wild rice hadn't popped open yet. Very tasty and I love how it uses such colorful vegetables! Read More
(16)

Most helpful critical review

Rating: 3 stars
08/13/2006
This wasn't bad but it was pretty bland and it took a lot longer than an hour for the rice to cook. The veggies however were limp by the time I took the dish out of the oven. I wouldn't want to make this one again. Read More
(12)
35 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 0
Rating: 4 stars
05/19/2009
This recipe is easy and healthy. I did make some changes. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. I sauteed these in a dutch oven with olive oil, then added the water, rice, bouillion, salt and pepper and brought to a boil. Then I covered and placed in oven at 375. It's important the the water is boiling before going in oven! After 1/2 hour I added the vegetables. I ended up baking for about 70 minutes, but I think it could have baked for another 10 minutes, as some of the wild rice hadn't popped open yet. Very tasty and I love how it uses such colorful vegetables! Read More
(16)
Rating: 5 stars
01/07/2005
This is a wonderfully healthy rice recipe. I love that you can just throw the rice in the pan with your favorite chopped vegies and put it in the oven (stirring every 20-30 min or so). I will definately be using this one again. Thanks Holly. (BTW...i added ginger soy and lots of garlic and to me it was great this way) Read More
(13)
Rating: 3 stars
08/12/2006
This wasn't bad but it was pretty bland and it took a lot longer than an hour for the rice to cook. The veggies however were limp by the time I took the dish out of the oven. I wouldn't want to make this one again. Read More
(12)
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Rating: 2 stars
02/09/2006
I cooked this recipe at 350 for an hour and it wasn't near done so I turned up the heat to 450 and still had to cook another hour. The veggies were overdone of course but the rice was still not quite done and there was lots of liquid sitting on top. I let the entire casserole sit in the oven for another 40 minutes and the rice finally plumped up. The flavor was so/so. I doubt I'll make this again. Read More
(7)
Rating: 4 stars
02/02/2004
This receipe is very good when you change a few things around. I suggest adding broccolli instead of red pepper and no celery. Add 1 can veg broth instead of 1 cube. Add water only as needed. The rice takes far longer to cook so stiring every 15-20 minutes will help. Add at least 3tbls of salt & pepper for a better taste. Add chicken to this and it turns out great. My kids really do love it! Read More
(7)
Rating: 3 stars
01/20/2006
This was fine for a weeknight meal though it took a long time to cook. I used broccoli carrots zucchini mushrooms onions and fresh garlic. I also cooked it at 375 and it still took over an hour even stirring every 20 minutes. I used chicken broth (all I had on hand). The rice was still a little chewy while the veggies were pretty mushy. I actually really liked it but my husband wasn't wild and my kids wouldn't eat it past the one required bite. Read More
(6)
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Rating: 2 stars
02/18/2003
I liked the final product however it did NOT cook for 1 hour in the oven. I had to finish cooking it in the microwave because my main course was finished and my guests were waiting. Read More
(4)
Rating: 5 stars
06/01/2009
I added lentils and cooked for 90 min. Perfect!! Read More
(4)
Rating: 4 stars
11/03/2010
Overall I liked this recipe. I cooked it at 375 for an hour and 15 minutes to and an hour and 30 minutes. It definitely wouldn't have been done in an hour at 350. I also added mushrooms which I sauteed in butter first and fresh onions and garlic instead of onion powder and garlic powder. Read More
(3)