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Layered Rice Casserole

Brown Rice for Layered Rice Casserole

Layered Rice Casserole uses raw brown rice with vegetables, seasonings of oregano and basil, tomato juice, Worcestershire and bread crumbs.


1 cup raw brown rice
1 cup dry textured soy protein
1/2 teaspoon oregano
1/2 teaspoon basil
1 15-oz can garbanzo beans, drained and rinsed
1 medium onion, chopped
1 medium bell pepper, chopped
2 cups grated carrots
1-1/2 cups water
1-1/2 cup tomato juice
2 tablespoons Worcestershire sauce
1/3 cup dry bread crumbs or wheat germ


Preheat oven to 350 degrees.

Lightly coat a 2-1/2 quart baking dish with nonstick spray. Make a layer of rice on bottom, then textured soy protein, then garbanzo beans. Sprinkle the oregano and basil over it, then layer the onion, bell pepper and carrots.

Combine the tomato juice, water and Worcestershire sauce. Pour the liquid over the casserole. Sprinkle the wheat germ or bread crumbs over the top. Cover the casserole tightly with foil and bake at 350 degrees for 1-1/2 hours.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 cup
Calories: 206; Total Fat: 2g; Saturated Fat: .02g; Cholesterol: 0mg; Sodium: 413mg; Carbohydrates: 40g; Protein: 14g; Fiber: 9.1g

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