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Parsley Rice Recipe

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

Parsley Rice Recipe

4.93 from 14 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: $6-$7

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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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    Read comments/reviewsAdd comment/review

    • 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

    • 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

    • Lindsey
      December 9, 2012

      Knew there was a reason I had dry mustard in the house! Hopefully it comes out ok, my husband made deruny this morning and used one if my only 2 remaining eggs. 🙁 (but having breakfast made for me was worth it!)

      Reply

      • Natasha
        natashaskitchen
        December 9, 2012

        I had the same situation today except I had 0 eggs and needed 2! Good thing my sister lives close by. My hubby made a run over to her place for 2 eggs this morning 🙂

        Reply

    • nadia
      December 8, 2012

      Thank you Natasha for posting this recipe. My family really loved it. I reposted it on my blog with a link to your website. I just had to share.

      Reply

      • Natasha
        natashaskitchen
        December 8, 2012

        You are welcome Nadia and thank you for sharing it on your website :).

        Reply

    • Tanya
      December 6, 2012

      Natasha, good job on the recipe. Looks delicious either way, but one thing I might suggest–I think mine has a lot more parsley in it, which actually makes the rice look green in the end. I use one whole, large bunch of parsley. Don’t know if that would alter the taste much in the end, but parsley is really good for you, so there’s that… 🙂 Maybe you could give it a try next time.

      Reply

      • Natasha
        natashaskitchen
        December 6, 2012

        Thanks Tanya; I’ll try that next time!! 🙂

        Reply

    • sofie
      December 6, 2012

      it looks so good.I’ll try this .

      Reply

    • Cherish
      December 5, 2012

      Oooh! This one caught my eye for its simplicity! But I always like to complicate things. lol I made a double recipe of it and added chicken, zucchini bits, mushroom, nutmeg, clove, lemon, garlic and extra egg. It turned out amazing! My sister came over for dinner and between the 2 of us and my daughter we ate half the pan!! lol Thank you so much for continuing to inspire us and giving us new ideas. You’re awesome!

      Reply

      • Natasha
        natashaskitchen
        December 6, 2012

        I really like the way you “complicated things” :), sounds delicious.

        Reply

    • Natasha Y
      December 5, 2012

      Looks delicious! Now I know what to make for dinner:)

      Reply

      • Natasha
        natashaskitchen
        December 5, 2012

        Let me know how it will turn out 🙂

        Reply

    • Anna
      December 5, 2012

      If i don’t add the dry mustard, do you think that would make a big difference? or maybe i can substitute regular mustard?

      Reply

      • Natasha
        natashaskitchen
        December 5, 2012

        It’s such a small amount that I think it would still taste great!

        Reply

      • Vicki
        January 30, 2014

        I substituted 1 Tbl spoon dijean mustard and it was great. Next time I made it I used cilantro instead of parsley, tasted even better.

        Reply

        • Angela
          April 10, 2020

          Thanks for mentioning how much Dijon you used. Others used it but failed to mention the amount.

          Reply

    • Iryna
      December 4, 2012

      Looks delish!

      Reply

    • Lea's Cooking
      December 4, 2012

      Yum!!! I love rice dishes. This recipe is defiantly a keeper. Kids would love it too.

      Reply

      • Natasha
        natashaskitchen
        December 4, 2012

        You’re right! My son enjoyed it too! Thank you 🙂

        Reply

        • Lea's Cooking
          December 12, 2012

          I made it yesterday. We all loved it:))) This recipe is a keeper.

          Reply

          • Natasha
            natashaskitchen
            December 12, 2012

            So glad you loved it! 🙂 Thanks for stopping by and letting me know.

            Reply

    • Kim
      December 4, 2012

      YUM! That looks like something we would love. I don’t normally keep dry mustard around, so I may have to wait until tomorrow to make it. Thanks for sharing!

      Reply

      • Natasha
        natashaskitchen
        December 4, 2012

        We don’t usually make anything with that either but we had some mustard seeds that my hubby ground up 🙂

        Reply

        • Kim
          December 4, 2012

          Hmmm. I wonder if anything else would work well in it’s place? What do you think?

          Reply

          • Natasha
            natashaskitchen
            December 4, 2012

            I was thinking about that last night. How could I turn it into a casserole? Maybe broccoli or even chicken?

            Reply

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