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Vegetarian Rice Casserole

Fresh.n.Natural's picture
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 , chopped
  Carrot 1 Large
  Shredded cabbage 1 Cup (16 tbs)
  Snow peas 1 Cup (16 tbs)
  Shredded spinach leaves 1 Cup (16 tbs)
  Shredded romaine lettuce/Escarole 1 Cup (16 tbs)
  Bean sprouts 1 1⁄2 Cup (24 tbs)
  Sesame seeds 2 Tablespoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Salt To Taste
  Tamari/Soy sauce To Taste
  Cooked brown rice 4 Cup (64 tbs)
  Eggs 2

1. Heat the oil in a large heavy skillet and saute the onion and carrot until the onion is tender. Add Chinese cabbage, snow peas, spinach, and romaine lettuce. Cover the pan and cook, without added liquid, until wilted.
2. Add the bean sprouts, sesame seeds, walnuts, salt to taste, and tamari. Cover and steam for 3 minutes. Mix in the rice and reheat.
3. Make a well in the center of the vegetable mixture and add the eggs. Cook, stirring, until the eggs are cooked. Check the seasonings. Transfer to a casserole and keep warm for serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2757 Calories from Fat 1484

% Daily Value*

Total Fat 168 g258.3%

Saturated Fat 20.2 g101.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 709.9 mg29.6%

Total Carbohydrates 253 g84.3%

Dietary Fiber 45.4 g181.5%

Sugars 26.6 g

Protein 71 g141.7%

Vitamin A 363.4% Vitamin C 285.3%

Calcium 72.3% Iron 118.7%

*Based on a 2000 Calorie diet

Vegetarian Rice Casserole Recipe