Brunch Rice Cassarole

Leslie Coleman

By
@zeeteca

Men will love this addition to the breakfast table. Wild Rice, Eggplant, Sausauge!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

35 Min

Ingredients

1 box
uncle ben's original long grain & wild rice
1 lb
ground hot sausage
1 medium
freshly chopped onion
1 c
freshly sliced mushrooms
1 c
chopped eggplant
1 pkg
dehyrated (knorr's) vegetable soup mix
1 c
half & half or milk
1 can(s)
water chestnuts, chopped or sliced
1 c
chicken broth
1 c
shredded cheddar cheese
fresh parsley

Directions Step-By-Step

1
Cook rice according to package directions.
2
In a fry pan, brown sausagee and onion. Add chicken broth, mushrooms and cubed eggplant. Stir frequently until eggplant begins to soften.
3
Add cooked rice to sausage mixutre, along with dried vegetable soup mixture, cream, water chestnuts and half of the shredded cheese. Sauce should thicken.
4
Transfer to a greased cassarole and sprinkle top with remaining cheese. Baked on 375 degrees for 30 minutes. Garnish with fresh parsley.

About this Recipe