One: In a medium saucepan on high, bring 4 cups water to boil. Add rice reduce to simmer and cook occasionally until tender. Around 50 minutes or what package indicates.
Two: Meanwhile, in a large skillet on medium, heat oil. Add onion and cook, stirring occasionally, for 2 minutes. Add celery and cook, stirring occasionally, for 4 minutes. Add carrots and cook, stirring occasionally, until vegetables are very tender, 2 to 4 minutes. Transfer mixture to large bowl and add thyme and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Remove about 1/3 of bread mixture and transfer to medium bowl. Set both bowls aside.
Three: Mist a 2 to 2 1/2 Quart casserole dish with cooking spray and set aside.Drain rice. Stir rice into larger bowl of bread mixture then transfer to baking dish. Top with reserve bread mixture.
For: Preheat oven to 400F. Cover with foil and bake until heated through, 20 to 30 minutes. Uncover and bake until browned on top. 20 to 40 minutes.
Clean eating recipe. I made this for 2012 Thanksgiving and it turned out well. It was even better reheating for leftovers as the bread was more crunchy which seemed to work better with the Wheatfields bread I used.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 253.6mg||9 %|
|Potassium 242.6mg||6 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 27.4g|
|Protein 7.3g||10 %|
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Calories per serving: 198
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