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Crunchy Rice Casserole

Crunchy Rice Casserole appetizer


Cooking spray
2 tablespoons extra-virgin olive oil
2 sweet onions, chopped
2 cloves garlic, minced
1/3 cup walnuts, coarsely chopped
1/3 cup sunflower seeds
1/3 cup sliced almonds
2 cups cooked Riceland long-grain white rice
1 ½ cups shredded cheddar cheese
½ teaspoon sea salt
¼ teaspoon black pepper
1 egg, lightly beaten
1 tablespoon heavy whipping cream


  1. Preheat oven to bake 350 degrees. Spray baking dish with pam spray and set aside.
  2. On medium-high heat, sauté olive oil with onions and garlic for five minutes. Add walnuts, sunflower seeds, and sliced almonds for 10 minutes.
  3. In a large mixing bowl, combine rice, cheese, salt, pepper, egg and cream. Add onion mixture to bowl and fully incorporate.
  4. Transfer ingredients in bowl to baking dish and spread evenly. Sprinkle with remaining cheese and bake for 30 minutes.
  5. Remove from oven, serve and enjoy!