This new take on a delicious Thanksgiving holiday classic is made with Carolina® Parboiled Rice, Mexican-style cheese and toasted pine nuts for a finishing touch!
Preheat oven to 350°F. Coat an 8×8-inch baking dish with non-stick cooking spray.
In a small skillet, melt butter over medium heat. Stir in pine nuts and sauté, stirring frequently, until pine nuts turn golden brown. Set aside.
Heat oil in a large saucepan over medium-high heat. Add garlic, onion, rosemary and 1/2 teaspoon salt. Sauté, stirring constantly, for 1 minute. Add rice and sauté for 1 to 2 minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat to low. Cover and cook for 28-32 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
In a large bowl, add rice, soup, green beans and salt. Mix and set aside.
Add rice mixture to prepared dish and sprinkle with cheese. Cover loosely with foil and bake for 15 minutes. Carefully remove foil and bake for 15 more minutes, or until cheese has melted and green beans are tender. Sprinkle with pine nuts.
If you need to switch up your Thanksgiving holiday meal menu this year, try this version of traditional green bean casserole using parboiled rice, seasonings, green beans, toasted pine nuts and Mexican-style cheese like Manchego, Oaxaca or another variety of choice like Cotija.
Create new traditions with your family or friends by trying this delicious oven-baked casserole with cream of mushroom soup and fresh or frozen green beans. You can add it to your list of delicious comfort foods made with fall favorite ingredients like greens and nuts.
Make sure to pair with this recipe for Cranberry Ancho Sauce with rice and turkey or Stuffed Butternut Squash with Pork, Jasmine and Apple.
Parboiled rice has been partially boiled in its husk before processing to eat. This helps to preserve more of the natural vitamins and minerals found in rice, giving your meal just a bit more whole grains! This rice also has a subtle nutty flavor, adding just a touch more taste to your meal.