Brown Rice and Pine Nut Casserole

  • Yield 8 servings

This flavorful rice casserole is perfect to serve when you're expecting company for dinner.


1/2 cup pine nuts
1/4 cup butter or margarine
1 cup brown rice, rinsed and drained
1/2 cup bulgur (cracked wheat)
1 large onion, chopped
1 cup minced fresh parsley
6 tablespoons finely minced fresh chives or scallions
1/4 teaspoon salt
1/4 teaspoon pepper
3 (14-ounce) cans regular strength beef or chicken broth


  1. Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.  To the same skillet add and melt the remaining butter.  Add the rice, bulgur, and onion.  Brown for about 10 minutes, stirring frequently.   Spoon this mixture into a 2-quart casserole.  Add 3/4 cup parsley, the chives, salt, and pepper.  Bring broth to a boil and stir into rice mixture.  Bake uncovered in a preheated 375F oven for 1 hour and 15 minutes.  Garnish with the remaining parsley.

Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook(Pasadena, California, 1976).



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