Cheesy Brown Rice Bake

Side dishes just never seem to get the star attention they deserve which is funny because they’re often the most memorable part of the meal. That’s certainly the case with this wonderful Cheesy Brown Rice Bake. After one bite, I was in love and pretty convinced that no entrée was needed at all. So whether you’re looking for an unforgettable side or a terrific vegetarian main, your search is over!

In addition to being supremely yummy and not overly heavy, it also comes together fairly easily and relies on pantry staples. Other than the shallots, for which you could definitely sub in an onion, I’m pretty sure you have all the ingredients for this on hand right now…

Which means there’s every reason to whip this up for dinner tonight!

I promise you’ll adore every cheesy, earthy brown rice bite!!

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Cheesy Brown Rice Bake

Makes 6 servings

Prep Time: 15 minutes, plus time to cook the rice; Bake Time: 30-40 minutes

Ingredients

• 2 tablespoons canola oil, plus a little extra for the baking dish

• 3 large shallots, finely chopped

• 2 tablespoons unbleached, all-purpose flour

• 2 cups milk (I used whole but you could use 1 or 2%)

• Pinch or two of cayenne pepper

• 2 cups cooked brown rice

• Handful of fresh parsley, finely chopped

• Kosher salt and black pepper

• ¾ cup shredded cheese (I used the Trader Joe’s Swiss?Gruyére mix but feel free to use whatever you like or have on hand)

The Recipe

1. Preheat oven to 350ºF and brush a medium casserole dish with a little oil. Set aside.

2. In a large skillet over medium-low heat, heat the 2 tablespoons of oil. Add the shallots and cook for about 5 minutes, stirring every now and then, until softened and translucent but not browned. Add the flour and stir to coat the shallots well. Whisk in the milk and turn the heat to high and bring the mixture to a boil. Stir in the cayenne pepper and fold in the cooked rice and parsley. Taste and add salt and pepper. Remove from the heat and scrape the mixture into the prepared pan, smoothing it out so it is an even layer. Sprinkle on the cheese.

3. Bake for about 30-40 minutes, until the top is a golden brown and serve.

Enjoy!

Note: Recipe adapted from Basic to Brilliant, Y’all by Virginia Willis. I tinkered with this—left out the nutmeg increased the amount and subbed in a swiss/gruyére mix for the cheese and cooked this a little longer too.