Roast and Rice Casserole

By Kathryn Garven

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Roast and Rice Casserole

This recipe makes 6 servings

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  • Preparation time: 15 minutes
  • Cook time : 45 minutes
  • Total time : PT60M

This is a great weeknight dinner recipe, combining ingredients that are usually in the cupboard plus leftover roast from a weekend meal. It freezes well after cooking and can be re-heated in the microwave.

Ingredients

  • 3/4 cup rice 3/4 cup rice
  • 1 medium onion , chopped1 medium onion, chopped
  • 2 cup leftover cooked roast beef , cubed2 cup leftover cooked roast beef or chicken or pork, cubed
  • 2 cups consomme 2 cups consomme or stock
  • 1 can (28 oz/796 mL) tomatoes 1 can  (28 oz/796 mL)  tomatoes
  • 1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
  • 1/2 tsp salt 1/2 tsp salt
  • 1 tbsp olive oil 1 tbsp olive oil

Preparation

In a small frying pan over medium heat, brown the rice and onion in the olive oil, stir frequently until rice is lightly browned, about 5 minutes. Meanwhile, in a saucepan simmer together the cubed roast, consomme or stock, tomatoes, worchestershire sauce and salt. Combine the rice and onion with the simmered ingredients in a large casserole and bake at 350 degrees for 45 minutes.

Source : Kathryn Garven

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