Baked Brown Rice Risotto

It's one of those Tuesdays when I have leftovers, again. And as the saying goes- she lives twice who lives well. I happen to think it's fun and challenging to use up leftovers in a creative way; and besides, Bubula, who likes to waste food?

I had a scant serving of Vegetarian Mulligatawny left over. And it started me to thinking, what if...

Baked Brown Rice Risotto

I'm calling this a baked risotto because of the texture- but we all know risotto is stirred patiently on the stove-top as we deftly sip our Italian white wine between stirs and nodding with the appropriate casual flair as we converse about movies or pop culture politics). So, yes, yes. I'm cheating!

Any chunky veggie soup could work, I imagine. My idea was to bake the rice with a big flavor punch. My only regret is that I didn't have any toasted slivered almonds on hand- that would have definitely added a needed crunch to contrast the soft baked rice.

2 1/2 to 3 cups cooked short grain brown rice
1 1/2 cups chunky soup with vegetables, such as a mulligatawny or minestrone
Extra seasonings- anything your little heart wants to add (more garlic, spice, herbs)

For serving:

Toasted slivered almonds or pine nuts
Shaved Parmesan or crumbled goat cheese, if desired
Chopped fresh parsley

Preheat the oven to 350 degrees F. Lightly oil a casserole dish or baking dish.

Spoon the rice into the casserole dish and combine with the soup, and any added seasonings you wish. 

Bake in a pre-heated oven till heated through, about 20 to 25 minutes.

Serve in warm shallow bowls, and sprinkle with chopped parsley, nuts, or cheese.

Serves 3-4.


Kalyn said...

Your "risotto" sounds great. Plus real risotto has too much starch for my diet, so this one I could have.

karina said...

Thanks, Kalyn! I wish I'd had the almonds, though. Next time!

Ivonne said...


You are so creative! I wish I had some of that creativity. The most I manage to do is switch an ingredient or two in a recipe.

I love brown rice so I will be trying this one for sure!

Anonymous said...

I made a pot of your Mulligatawny last night, substituting butternut squash for cauliflower, adding another cup of broth, and putting in 1 lb of raw chicken (which became so flavorful and juicy). It was absolutely out of this world. I forwarded the link to my gf, vegan, vegetarian, and meat-eating friends. WOW! And this is coming from a someone who dislikes creamy soups and usually sticks to my own homemade chicken soup.

My boyfriend and I jointly ate most of the soup between last night and lunch today but I had about 3 bowls left so I used a bowl for the risotto and added the remaining garbanzo beans for extra protein (and I think they taste great) since I buy the Whole Foods kind which comes in a 17-or-so oz. glass jar (tastes way better than the canned variety). I sprinked with some fresh Italian parsley and it was wonderful!

Karina said...

Hi Anon- Great! I'm so glad you liked the mulligatawny. And thanks for the tip on the jarred chick peas. ;)

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