Parsley Rice Recipe

Yep! That’s cheddar cheese in there! This is such an easy and tasty parsley rice casserole. It’s a nice change from having plov (rice pilaf) all the time; although I have nothing against eating plov all the time. I happen to love plov.

Let me tell you the story of how we stumbled upon this recipe. We were invited to another family’s Thanksgiving this year (my Brother-in-law’s mom’s house). Tanya (the hostesses daughter-in-law and my sisters sister-in-law; too much information) made this dish and brought it to the dinner.

It’s kind of an unassuming looking dish or maybe my final picture just didn’t do it justice, but when I took a bite; I just knew. I cleaned my plate that night. Tanya emailed me the recipe and we made it the following day. It was easy and just the way I remembered it; really, really good!

Note: original recipe from: Becky Higgins in Creating Keepsakes November 2008.

Ingredients for Parsley Rice:

2 eggs, beaten with a fork
1 tsp. salt
1 ½ cups milk
½ cup canola or vegetable oil
1 medium onion, finely grated
½ tsp. dry mustard
1 cup parsley, chopped
2 cups cheddar cheese, shredded
1 cup dry rice (cooked with 1/2 tsp salt and 1 Tbsp butter)

How to Make Parsley Rice:

1. Simmer rice in 2 cups water with 1/2 tsp salt and 1 Tbsp butter for 15-20 minutes.

parsley-rice-1

2. While the rice is cooking, prepare the rest of the ingredients. Beat two eggs in a medium size mixing bowl with a fork until just combined. Finely grate the onion, finely chop 1 cup of parsley and add both to the bowl with eggs. Grate 2 cups of cheddar cheese (I used mild cheddar) and add to the bowl with the rest of ingredients as well.

parsley-rice

3. Add 1 tsp. salt,  1/2 tsp dry mustard, 1 ½ cups milk,  ½ cup oil, and mix all the ingredients together.

4.  Finally add cooked rice to the bowl with the rest of ingredients and mix everything together until combined.

5. Butter a 9 x 11 baking dish, pour the rice mixture in and bake for 1 hour at 350˚F.

6. Serve immediately. It also reheats really well. I had this for lunch at work 2 nights in a row!

parsley-rice-2parsley-rice-2-2

Parsley Rice Recipe

4.9 from 9 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $6-$7
Serving: 8

Ingredients

  • 2 eggs, beaten with a fork
  • 1 tsp. salt
  • 1 ½ cups milk
  • ½ cup vegetable or canola oil
  • 1 medium onion, finely grated
  • ½ tsp. dry mustard
  • 1 cup parsley, chopped
  • 2 cups cheddar cheese, shredded
  • 1 cup dry rice (plus ½ tsp salt and 1 tbsp butter to cook)

Instructions

  1. Simmer rice in 2 cups water (with ½ tsp salt and 1 tbsp butter) for 15-20 minutes.
  2. While the rice is cooking, beat two eggs in medium size mixing bowl with a fork; just until combined, finely grate the onion, chop 1 cup of parsley, grate 2 cups of cheddar cheese and add them to the bowl as well.
  3. Add 1 tsp. salt, ½ tsp dry mustard, 1 ½ cups milk, ½ cup oil, and mix all the ingredients together.
  4. Add cooked rice to the bowl with the rest of ingredients and mix everything together until combined.
  5. Using butter, grease a 9 x 11 baking dish, pour in the rice mixture and bake for 1 hour at 350˚F.

Serve hot.


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Read comments/reviewsAdd comment/review

  • Margaret Sellars
    January 26, 2017

    Quick and easy. I added 250g of turkey mince, herbs and just 1 cup of cheese. I ha. this as main course for 4 adults with veges/salad. Very filling and enjoyable. Will do many times again perhaps with chicken , tuna, salmon. I also put it into a quiche dish and gave 4 generous servings. Cheers 🙂 Reply

    • Natasha's Kitchen
      January 26, 2017

      Mmmm, that sounds good! Thank you for sharing your wonderful review Margaret. 🙂 Reply

  • NNat
    June 30, 2016

    I just made this dish and ate 4 slices right away🙈 The only thing I did different from the recipe was I only added half the oil and it was perfect! Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Not judging at all! 😉 I’m so happy you liked it 🙂 Reply

  • Judy
    January 22, 2016

    Sounds wonderful! Has anyone tried it with chopped spinach or broccoli instead of parsley? Reply

  • Natasha
    January 19, 2016

    I just made this! My husband and I both loved it! Thanks for the recipe:) Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      That’s awesome! I’m so happy you both loved it 🙂 Reply

  • Nelya
    October 23, 2015

    Just made this and it’s yummy! I used an 8 by 8 baking dish because I didn’t have the right size, and it worked out well. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      Thank you for the awesome review! I’m so happy you liked it 🙂 Reply

  • Polina
    November 29, 2014

    Thank you so much for this recipe!!! I cooked it for two parties for thanksgiving. Everyone loved it! Thank you!! Reply

    • Natasha
      natashaskitchen
      November 29, 2014

      I’m so happy to hear that and thank you for a great review! 🙂 Reply

  • olga
    February 19, 2014

    Natash- do you rinse the rice for this recipe? Do you use flat leaf parsley or curly? whats the difference?
    Cant wait to try this! i made your beef plov and it hit the spot! I love rice :))) Reply

    • Natasha
      natashaskitchen
      February 19, 2014

      I’ve always had better results with rinsing the rice. It’s not as sticky 🙂 Reply

      • olga
        March 6, 2014

        Delish!!!! I added ground beef and used half the oil (the cheese is greasy itself..) and substituted reg mustard. Froze portions of it, took to work. About to make it again! thanks Natasha!!! Reply

        • Natasha
          natashaskitchen
          March 6, 2014

          Wow your variations sound delicious!! Thanks for sharing 🙂 Reply

  • Vicki
    January 30, 2014

    great recipe, I used dijean mustard and cilantro
    as I had no ground mustard or parsley. It was delicious Reply

    • Natasha
      natashaskitchen
      January 30, 2014

      Great to know it works with Dijon! Thanks Vicki 🙂 I’m so glad you liked it! Reply

  • Olga
    April 27, 2013

    Really good recipe my husband and one of my daughters couldn’t stop eating this rice they loved it .. Thank you so much … Reply

    • Natasha
      natashaskitchen
      April 27, 2013

      Awesome Olga, I’m glad everyone loved the recipe :). Reply

  • galya
    December 12, 2012

    Hey what if I make it with white cheese? Reply

    • Natasha
      natashaskitchen
      December 12, 2012

      I haven’t tested the recipe with white cheese, but seems like it will work as well 🙂 Reply

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