Brown Rice Casserole

It’s time for another installment in “Marguerite’s Casseroles!” But seriously, this cookbook is chock full of them. This, recipe, which we are calling brown rice casserole, is another one. I was hoping this was going to turn out more like fried rice, but that was not the case.

Here’s what Marguerite had to say (including her recipe title):

Preparation for this dish was really simple. We bought a can of water chestnuts that was already sliced to save time. This was a very simple recipe, with only a few ingredients. As Aaron and I were making this recipe, I started realizing it was probably not something I was going to enjoy.

I do like water chestnuts, and rice, but honestly that’s where my enjoyment of this dish ended. They can’t all be winners, huh? We did run in to one issue when gathering the ingredients for this recipe. Due to shopping at a small grocery store, and due to lack of planning, we could only find french onion soup, and not plain onion soup. Aaron decided that if anything, it would improve the recipe.

While the brown rice casserole was not the most delicious recipe in our opinion, it did at least turn out well. Aaron didn’t love this recipe either. He liked the mushrooms in the brown rice casserole more than the water chestnuts. We make a great pair! If you want to try a simple rice with some interesting flavor, give this brown rice casserole a try. We’re still not sure why she called it an “Oriental Rice.”