Italian Rice Casserole

Name: Italian Rice Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 3 teaspoons beef bouillon granules; 190 grams uncooked brown rice; 1 Tbsp canola oil; 2 mediums carrots, diced; 3 hard-cooked eggs, sliced; 227 grams cans each) mushroom stems and pieces, drained; 227 grams cans each) mushroom stems and pieces, drained; 1 medium onion, chopped; 25 grams grated Parmesan cheese; 145 grams frozen peas, thawed; 68 milliliters sliced pimiento-stuffed olives; 1 medium sweet red pepper, thinly sliced; 454 grams Johnsonville® Mild Italian Sausage Links; 3 mediums tomatoes, peeled and diced; 710 milliliters boiling water

Need a gluten free main course? Italian Rice Casserole could be an excellent recipe to try. This recipe makes 8 servings with 398 calories, 16g of protein, and 25g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe is typical of Mediterranean cuisine. This recipe from Taste of Home requires beef bouillon granules, mushroom stems and pieces, parmesan cheese, and mild sausage links. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Users who liked this recipe also liked Italian Sausage Rice Casserole, Italian Chicken and Rice Casserole, and Italian Chicken and Rice Casserole.

Instructions

In a large skillet, cook sausage in oil until a thermometer reads 160°; drain.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil.

Ingredients you will need

Red Pepper