Parsley rice on a paper plate

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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 medium-grain rice (cooked with 1/2 tsp salt and 1 Tbsp butter)

Ingredients on the table for parsley rice

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.

A bowl with shredded carrots and parsley for parsley rice

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

A bowl with the mixture for parsley rice

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

A baking dish with the mixture for parsley rice inside it

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

parsley-rice-2

parsley-rice-2-2

Natasha's Kitchen Cookbook

Parsley Rice Recipe

4.94 from 15 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 8
  • 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 1/2 tsp salt and 1 tbsp butter to cook

Instructions

  • Simmer rice in 2 cups water (with 1/2 tsp salt and 1 tbsp butter) for 15-20 minutes.
  • 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.
  • Add 1 tsp. salt, 1/2 tsp dry mustard, 1 ½ cups milk, ½ cup oil, and mix all the ingredients together.
  • Add cooked rice to the bowl with the rest of ingredients and mix everything together until combined.
  • Using butter, grease a 9 x 11 baking dish, pour in the rice mixture and bake for 1 hour at 350˚F.

Serve hot.

    Course: Side Dish
    Cuisine: American
    Keyword: Parsley Rice
    Skill Level: Easy
    Cost to Make: $

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Recipe Rating




    Comments

    • Shelley
      August 2, 2022

      I love this recipe! The only thing I do different is use curry powder instead of mustard.

      Reply

      • Natashas Kitchen
        August 2, 2022

        Thank you so much for sharing that with me, Shelley!

        Reply

    • Marisa
      June 7, 2021

      Hello Natasha,
      I usually cannot find fresh parsley in my grocery store. What would you recommend if I used dry parsley instead?

      Reply

      • Natashas Kitchen
        June 7, 2021

        Hi Marisa, we love it with parsley. ONe of our readers who likes cilantro wrote: “I used cilantro instead of parsley, tasted even better.” I hope that helps.

        Reply

        • Marisa
          June 15, 2021

          Yes that helps, but I have one last question about this recipe. How many people will this recipe feed? I want to feed about 12 people?
          Thank you in advance.

          Reply

          • Natashas Kitchen
            June 15, 2021

            Hi Marisa, this serves 8 as a side dish.

            Reply

    • Renee M Hornibrook
      August 5, 2020

      When you bake the rice in the oven, do you cover it?

      Reply

      • Natashas Kitchen
        August 8, 2020

        Hi Renee, we did not cover it.

        Reply

    • Angela Davis
      April 10, 2020

      Hi Natasha. Does it matter if I use a nonstick metal pan instead of glass? Happy Easter!

      Reply

      • Natashas Kitchen
        April 11, 2020

        Hi Angela, that may work. We prefer the glass it makes it easier to cut and serve.

        Reply

        • Angela
          April 13, 2020

          I made 2 batches for Easter using Bergoff nonstick metal pans. They were done in 40 minutes and were easy to cut and serve using the Bergoff cutting tool. This dish was excellent. Thanks for sharing it with us.

          Reply

          • Natasha's Kitchen
            April 13, 2020

            Love it! Thank you for your awesome review, Angela.

            Reply

    • Nelya
      November 16, 2019

      Used brown rice (just boiled it longer). Still very good! (I don’t like the taste of brown rice by itself, so I use it in things like this or fried rice.) Maybe my pan is 9×13 because I should’ve checked on it earlier, maybe at 45 minutes…

      Reply

      • Natashas Kitchen
        November 17, 2019

        Thank you for sharing that with us, Nelya!

        Reply

    • Nelya
      March 31, 2019

      I wonder if there’s a way to make this without precooking the rice (have it cook in the oven with some added water) 😬

      Reply

      • Natasha
        April 1, 2019

        Hi Nelya, I haven’t tried it that way, but you would have to tightly cover and add water. I just can’t make a specific recommendation without testing proportions myself. Wish I could be more helpful with your question! We usually make this parsley rice when we have leftover white rice.

        Reply

    • Julia
      December 23, 2018

      Delicious recipe! I made it without the oil cause I thought cheese had enough grease to it already and it turned out perfect!

      Reply

    • Angelina
      April 14, 2018

      I didn’t have the time to read all of the comments, but my question is, “did you use long grain white rice”? This rice dish sounds delicious, and will go with almost every main dish as a yummy ‘side’. I’m anxious to make it, so please reply.

      Reply

      • Natasha
        natashaskitchen
        April 14, 2018

        Hi Angelina, I used a medium grain rice for this particular recipe but I think it would work great with a long grain rice as well (such as Jasmine)

        Reply

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