Parsley Rice Recipe
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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.
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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.
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Add 1 tsp. salt, 1/2 tsp dry mustard, 1 ½ cups milk, ½ cup oil, and mix all the ingredients together.
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Add cooked rice to the bowl with the rest of ingredients and mix everything together until combined.
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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. 
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)
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 🙂
Mmmm, that sounds good! Thank you for sharing your wonderful review Margaret. 🙂
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!
Not judging at all! 😉 I’m so happy you liked it 🙂
Sounds wonderful! Has anyone tried it with chopped spinach or broccoli instead of parsley?
I just made this! My husband and I both loved it! Thanks for the recipe:)
That’s awesome! I’m so happy you both loved it 🙂
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.
Thank you for the awesome review! I’m so happy you liked it 🙂
Thank you so much for this recipe!!! I cooked it for two parties for thanksgiving. Everyone loved it! Thank you!!
I’m so happy to hear that and thank you for a great review! 🙂
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 :)))
I’ve always had better results with rinsing the rice. It’s not as sticky 🙂
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!!!
Wow your variations sound delicious!! Thanks for sharing 🙂
great recipe, I used dijean mustard and cilantro
as I had no ground mustard or parsley. It was delicious
Great to know it works with Dijon! Thanks Vicki 🙂 I’m so glad you liked it!
Really good recipe my husband and one of my daughters couldn’t stop eating this rice they loved it .. Thank you so much …
Awesome Olga, I’m glad everyone loved the recipe :).
Hey what if I make it with white cheese?
I haven’t tested the recipe with white cheese, but seems like it will work as well 🙂
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!)
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 🙂
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.
You are welcome Nadia and thank you for sharing it on your website :).
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.
Thanks Tanya; I’ll try that next time!! 🙂
it looks so good.I’ll try this .
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!
I really like the way you “complicated things” :), sounds delicious.
Looks delicious! Now I know what to make for dinner:)
Let me know how it will turn out 🙂
If i don’t add the dry mustard, do you think that would make a big difference? or maybe i can substitute regular mustard?
It’s such a small amount that I think it would still taste great!
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.
Thanks for mentioning how much Dijon you used. Others used it but failed to mention the amount.
Looks delish!
Yum!!! I love rice dishes. This recipe is defiantly a keeper. Kids would love it too.
You’re right! My son enjoyed it too! Thank you 🙂
I made it yesterday. We all loved it:))) This recipe is a keeper.
So glad you loved it! 🙂 Thanks for stopping by and letting me know.
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!
We don’t usually make anything with that either but we had some mustard seeds that my hubby ground up 🙂
Hmmm. I wonder if anything else would work well in it’s place? What do you think?
I was thinking about that last night. How could I turn it into a casserole? Maybe broccoli or even chicken?