Get the Latest Recipes in your inbox:

Parsley Rice Recipe

This post may contain affiliate links. Read my disclosure policy.

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.

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-2

parsley-rice-2-2

Parsley Rice Recipe

4.91 from 10 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Servings: 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 1/2 tsp salt and 1 tbsp butter to cook

Instructions

  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, 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, 1/2 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.

Final Final Picmonkey Hashtag banner

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • December 4, 2012

    Looks delish! Reply

  • 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

      • 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

  • 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

      • 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

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.