skip to main content

Shambo, where's the brown rice casserole?

14 years ago

I've been anxiously awaiting the recipe :) Will you be posting it to your blog, and if not, could you please post it here?

Sort by:Oldest

Comments (12)

shambo
14 years ago
Jenny, sorry. I misplaced my brain over the weekend and just discovered it this morning. I posted the recipe on my blog in 2008. It's definitely nothing fancy -- very simple indeed. In my basic recipe, I call for thyme, but I actually use any herb or spice blend that appeals to me when I'm fixing it. I also add other vegetables for the topping if I've got them around. For example, last week I added some steamed cauliflower. And I used those lovely roasted grape tomatoes -- inspiration from your blog.

Here is a link that might be useful: Rice Pie
Jasdip
14 years ago
I forgot that Jenny has a blog.

Please post it here Jenny, I'd like to see it; even though I know you're a vegetarian. ;-)
Related Discussions
Apples & Brown Rice
Q
Comments (12)
Yes T'M', and I've got all these carrots, onions and celery root to use up! Pot pie is a possibility but since I have to ask DW to make the pie crust . . . shepherd's pie makes double sense. I generally follow Dafy's recipe that we talked about on this forum, way back when. I've linked below where she gave us that recipe. The old thread on beans that came up reminded me of it. I was trying to come up with more ideas for veggie use in the kitchen back then. The conversation kind of drifted when David told us about deep-frying pork, or something like that (shudder). I've found that it works well for me is to make gravy separately. Then, I can get that as close to "just right" as possible -- and, pour it over the cooked veggies and meat in the pie crust. (In this case, the mashed potatoes/cream cheese. :o) I'll use frozen beans. The potatoes will be Purple Viking. I'm kind of pleased with how that one is holding up. The are still real juicy & crisp down there in the basement. I wasn't real impressed with the square foot production in the garden but the tubers were HUGE. That is what I think was the problem with lowering production. I should have left more eyes on the seed potatoes so that the plants could have filled in better. The potatoes would have been smaller but there should have been more of them. Steve Here is a link that might be useful: Has gardening given you a better diet? RMG
...See More
Regular White Rice / Instant White Rice
Q
Comments (26)
shaun, I hope I didn't make you feel that I was criticizing your choice in instant rice. I'll admit, I'm picky. I don't like pizza, or red tomato based sauces, or blue cheese, or olives or white pasta or a zillion things that other people just love. I don't like beer or wine either and people look at me like I've grown an extra head when I say the best wine I ever tasted only got rated a "that doesn't completely suck". However, I will eat peanut butter and Miracle Whip sandwiches, so I'm sure not going to criticize anyone else for anything they like! Like others, though, I don't think instant rice saves much time, by the time I boil the water, stir in the rice, let it set for 5 minutes or whatever. It takes about 10 or 15 minutes to make instant rice and about 20 to make regular rice, so I can't say I'll make instant rice if I'm in a hurry, it only takes about 5 minutes more to make regular rice. Whatever I make, I usually make extra so I can have some for breakfast or use leftovers for rice pudding or fried rice. And I did find that I shouldn't just use arborio rice in chicken rice soup when I'm out of regular long grain. (grin) I did that last week and ended up with a big ole' pot of chicken flavored rice, no soup to it at all. The rice sucked up every bit of broth I had in the pot! Annie
...See More
Recipe of the day October 7 - Chicken Casseroles
Q
Comments (12)
This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 Â½ cups chicken broth I used low-sodium Â½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter Â½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 Â½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sautÃ© the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake
...See More
Cookalong #9 - Rice
Q
Comments (1)
* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.
...See More
ynnej
Original Author
14 years ago
Thanks! Looks amazing. Jasdip, my blog isn't much compared to the others who post on this forum, it's a work in progress just like me :) What about you, do you have one?

Here is a link that might be useful: blog
Jasdip
14 years ago
Ha! You're so cute Jenny! You've *seen* my food pics on the dinner thread, right??

My life is so not-exciting. Here's a pic of my 3 cats sleeping on the bed, here's DH playing his drums, here's my houseplants, here's our food. I love reading them though!

I saw your list, and you have Kevin from Closet Cooking; he's a good fit for you. Have you seen All that Splatters, Sol's blog?? She comes here periodically and visits.
shambo
14 years ago
Jasdip, not everyone who has a blog is a good photographer. I definitely fit that category. I love looking at your pictures, though, and reading your recipes. I want to try your slow cooker Butter Chicken recipe and your rhubarb muffin recipe too.
ynnej
Original Author
14 years ago
I would be in that category, too. And yes, I love Closet Cooking! His ideas are so creative. I just looked at the All That Splatters blog, it's wonderful.
Teresa_MN
14 years ago
Jas - All that Splatters is not Sol's blog.

Memories in the Baking is Sol's blog.

Teresa
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
"--Jasdip, not everyone who has a blog is a good photographer. I definitely fit that category.--"

I am not sure that's the whole story. There is a difference between a good photographer and one who has a good camera and a good setup.

I see many good photgraphers who take not so good pictures because they don't use an expensive camera and have a poor lighting setup.

Love your blogs, Jenny and Shambo.

dcarch
shambo
14 years ago
Thanks, DC, You're a sweetie!
Jasdip
14 years ago
Thanks Shambo! I heartily recommend those recipes.....and any of the others that I make! LOL
I don't know if I know if I ever bookmarked your blog Shambo. Better give it to me again.

Teresa is right Jenny. Check out Memories in the Baking for sure!!! She is a very witty writer, reading her blog is fun!

Oh dear, too many blogs, I'm getting them confused......but such fun!
User
14 years ago
All That Splatters is Lori's blog. Another long time member of the Cooking Forum. I agree with Jenny. Lori's All That Splatters is wonderful.

~Ann
ynnej
Original Author
14 years ago
I love Memories in the Baking. It's on my reading list. Thank you Dcarch, maybe one day you will start your own? Pretty please :)

Related Stories

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

KITCHEN APPLIANCES Considering a New Kitchen Gadget? Read This First

By Mitchell Parker

Save money, time and space by learning to separate the helpers from the hassles

KITCHEN APPLIANCES 9 Places to Put the Microwave in Your Kitchen

By Toronto Interior Design Group

See the pros and cons of locating your microwave above, below and beyond the counter

HOUSEKEEPING The Great Kitchen Cabinet Cleanup

By Tiffany Carboni

Purge your way to a clean kitchen, then put pieces back for maximum efficiency and orderliness, with this step-by-step guide

ORGANIZING The Case for Hidden Storage

By Laura Gaskill

Imagine how much more peaceful your home would feel with cleared surfaces. And that’s just one reason to stow your supplies

KITCHEN STORAGE 8 Cabinet Door and Drawer Types for an Exceptional Kitchen

By The Inman Company

Pick a pocket or flip for hydraulic. These alternatives to standard swing-out cabinet doors offer more personalized functionality

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

Sponsored

Mary Shipley Interiors

34 Reviews

Columbus OH Premier Interior Designer 10x Best of Houzz

More Discussions

What's for Dinner #427 2026

48

Hatch Chile black bean dinner

5

Big cook-a-thon today

7

Pros and Cons of Switching from Gas to Induction Cooking

4

Using/Storing Extra Pumpkin Puree

1