Tag Archive: Leftover Rice


Gluten Free Sausage Breakfast Pie (Adapted from Bisquick Impossibly Easy Recipe)

2 lb. breakfast sausage, browned, crumbled and drained
1 package frozen seasoning vegetables (onion, peppers, celery, parsley)
2 c. leftover cooked rice
2 c. shredded cheese
1 c. Gluten Free Bisquick
2 c. milk
6 eggs

Brown, crumble and drain sausage in large skillet.
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Discard grease, keeping just a small amount in skillet to saute seasoning vegetables. Add in rice and mix well. Return sausage to skillet mixture. Add in 1 c. shredded cheese.
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Pour mixture into lasagne pan that has been sprayed with cooking spray.

Mix Bisquick, milk and eggs and pour over sausage mixture.

At this point, you can refrigerate for up to 24 hours.

In the morning, cook at 400 F for 35 minutes or until set. Sprinkle remaining cheese on top and cook 5 minutes more.

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Cheesy Chicken, Broccoli and Rice Casserole (Adapted from Simpledailyrecipes.com)

4 c. cooked rice
3 c. shredded colby jack cheese
2 c. milk
2 tsp. salt
1 tsp. pepper
3 c. steamed chopped broccoli
4 c. chopped leftover chicken

Mix everything together in a bowl, reserving 1 c. of cheese for topping.

Sprinkle with cheese.

Bake 350 F. for 35 minutes.

I used the leftover “fried” chicken.

This was a huge hit, and a good way to use leftovers.

Any meat could be used. Any vegetable could be used. You could also use millet or quinoa. You could easily add in onions, mushrooms, garlic, etc. to change the flavors up a bit. Brown rice would be healthier. Jarred cheese sauce would work (but not be healthier!) I can’t wait to try variations with the millet and quinoa. We are trying to go back to healthier eating at least a couple of times a week!

Porcupine Meatballs (Adapted from a Taste of Home Recipe)

3 lb. ground meat (I used turkey mixed with pork)
2 c. cooked leftover rice (I used leftover fried rice and pulled out the veggies that were too big to make sense to leave in!)
1 egg
2 Tbsp. pesto sauce
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 Tbsp. garlic salt

1 Tbsp. Lawry’s Tuscan sun-dried tomato marinade

1 tsp. steak seasoning

2 tsp. Italian seasoning
1 tsp. smoked paprika

Mix all ingredients except meat together. Mix into meat using your hands.  I originally considered using bread crumbs if it was too wet, but didn’t end up needing any.  They say not to overwork meat on every cooking show I see, so I wondered why and looked it up. It says that the heat from your hands melts down the fat and affects the flavor, which I never really noticed.  You can always do a preliminary mix with a fork and use your hands towards the end.

Shape into meatballs about the size of golf balls.

Bake in casserole dishes sprayed with cooking spray.  Drizzle with olive oil, if desired.  Cook at 350 F approximately 50 minutes or until internal temperature reaches 165 F.

I found this recipe when I was looking for ways to use up leftover rice. Once the meatballs are cooked, they can be put in a container and frozen for future use.

I drained the juices out of the casserole dishes and turned the meatballs over, crispy side down, and then poured marinara over them and sprinkled them with cheese and put them back in for the cheese to melt and broiled at the last minute for it to get bubbly.

We had a salad on the side, since the rice in the meatballs gave us enough starch. The salad was baby greens with grape tomatoes, olives and garbanzo beans.

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