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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)
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.
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.
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 Recipe
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 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
I already have leftovers rice. How much will be one cup of rice uncooked in cooked rice that you are saying in ur recepie?
Gracias ☺️
Hi Rosy, 1 cup uncooked rice is about 3 cups of cooked rice.
Hi could I use extra virgin olive oil instead of the seed oil?
Hi Tanya! It’s best to use an oil that is neutral in taste. Extra virgin olive oil will leave behind a stronger flavor.
I want to try this but was wondering if the recipe can be prepped and made ahead of time?
It reheats really well. I had this for lunch at work 2 nights in a row!
I love this recipe! The only thing I do different is use curry powder instead of mustard.
Thank you so much for sharing that with me, Shelley!
Hello Natasha,
I usually cannot find fresh parsley in my grocery store. What would you recommend if I used dry parsley instead?
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.
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.
Hi Marisa, this serves 8 as a side dish.
When you bake the rice in the oven, do you cover it?
Hi Renee, we did not cover it.
Hi Natasha. Does it matter if I use a nonstick metal pan instead of glass? Happy Easter!
Hi Angela, that may work. We prefer the glass it makes it easier to cut and serve.
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.
Love it! Thank you for your awesome review, Angela.
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…
Thank you for sharing that with us, Nelya!
I wonder if there’s a way to make this without precooking the rice (have it cook in the oven with some added water) 😬
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.
Delicious recipe! I made it without the oil cause I thought cheese had enough grease to it already and it turned out perfect!
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.
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)