Sicilian Rice Casserole, all the flavors of arancini (rice balls) but without the fuss and frying!
I'm so happy that I can now enjoy this Sicilian Rice Casserole! That's because for years I was allergic to peas. Just omit the peas you say? Yes, but it just wouldn't be the same without them. My mother made this dish without the peas for so long, I now have to remind her to reintroduce them.
If you love arancini like I do, then you'll love this dish. It's just like eating arancini but in the form of a casserole. In fact it's often referred to as a rice ball casserole. You might also enjoy this meatless version with eggplant added!
You have all the ingredients and flavors but without the frying. Don't get me wrong, I prefer my arancini any day but sometimes you want a simplified version without all the fuss.
Step by Step Instructions:
The steps involved are the same as for preparing arancini. I begin by making a meat sauce. What's different about this sauce is the addition of mushrooms, which my mother also adds in her sauce for arancini. They are optional but the mushrooms definitely a wonderful earthy flavor to the sauce.
Sauté onions, garlic, carrots, celery and mushrooms.
Next add the ground meat trio (beef, pork, veal) and cook until no longer pink. Pour in white wine and cook until it evaporates.
Add the tomato sauce and cook until thickened, about 30 minutes. Stir in peas and cook for 15 minutes longer.
Meanwhile, cook 2 cups of rice. When done, transfer to a large mixing bowl and stir in 1 tablespoon butter. Add the meat sauce, ½ cup combined Parmigiano/Pecorino romano cheeses and stir.
Prepare a rectangular casserole by buttering the bottom and sides and sprinkle with breadcrumbs. Pour in the rice mixture, top with more breadcrumbs and grated cheese. Bake at 350F for 20 minutes, then broil for 2-3 minutes until the top is golden. Let stand for about 15 minutes before serving.
Recipe Notes:
Substitutions and Variations
- Try substituting Italian sausage without the casing in place of ground meat.
- If you love your casserole extra cheesy, stir grated or cubed mozzarella into the rice mixture.
Can this baked rice dish be prepared in advance?
- This casserole can definitely be prepared ahead of time. You can either cook the rice and meat sauce the day before and assemble and bake the day you're serving it.
- Alternately, assemble the entire casserole the day before and simply bake before serving.
Can it be frozen?
- You can also freeze the casserole unbaked. Thaw by placing in the freezer the night before serving and bake for an extra 15-20 minutes. If the top becomes too dark or crispy, simply cover with foil until it is warmed through.
I made this casserole for dinner this week and my kids told me that it smelled like arancini in the house. GIve it a try and I'm sure you'll agree! Please send me your photos of your Sicilian Rice casserole by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram. Don't forget to Pin the recipe as well! Buon appetito!
Sicilian Rice Casserole Recipe
Ingredients
For the sauce:
- 1 large onion diced
- 1 clove garlic minced
- 2 carrots diced
- 2 stalks celery diced
- ½ package mushrooms, about 100 gramsor 4 oz (sliced)
- 2 tablespoon olive oil
- ¼ cup white wine
- 450 grams combined ground veal/beef/pork (1 lb)
- 720 ml tomato passata (24 oz)
- 1 ½ cups peas, frozen
For the rice
- 2 cups long grain rice
- tablespoon butter
To assemble
- butter for greasing the casserole
- ¼ cup breadcrumbs
- ½ cup combined Parmigiano and Pecorino Romano cheeses plus 1 tablespoon for top
Instructions
For the sauce:
- Heat the olive oil in a large sauce pan. Sauté onions, garlic, carrots, celery and mushrooms for about 5 minutes. Add salt and pepper.
- Add the wine and cook stirring until it has evaporated, about 2 minutes.
- Add the ground meat and cook stirring to break up the pieces until no longer pink.
- Pour in the tomato passata, lower to a simmer and cook for 30 minutes with the lid loosely covering the pan.
- After 30 minutes add the peas and continue cooking for 15 minutes longer. Adjust the seasoning as needed.
For the rice:
- While the sauce is simmering, bring 4 cups of water to a boil in a medium sized sauce pan. Add salt, rice and cook covered for 15 minutes. Remove from heat and let sit covered for 5 minutes longer. Transfer to a large mixing bowl and stir in the butter.
To assemble the dish:
- Preheat oven to 350F. Butter a 10"x14'"rectangular casserole and coat with 2 tablespoon breadcrumbs.
- In a large mixing bowl combine rice, sauce and ½ cup Parmigiano/pecorino cheese. Stir to combine.
- Place the rice mixture in the prepared casserole and spread out evenly. Top with remaining 2 tablespoon breadcrumbs and 1 tablespoon Parmigiano/pecorino cheese.
- Bake for 20 minutes. Preheat broiler and bake 3 minutes longer until lightly browned on top. Let sit 15 minutes before serving.
Notes
- This casserole can be prepared ahead of time. You can either cook the rice and meat sauce the day before and assemble and bake the day you're serving it.
- Alternately, assemble the entire casserole the day before and simply bake before serving.
- You can also freeze the casserole unbaked. Thaw by placing in the freezer the night before serving and bake for an extra 15-20 minutes. If the top becomes too dark or crispy, simply cover with foil until it is warmed through.
- If you love your casserole extra cheesy, stir grated or cubed mozzarella into the rice mixture.
- Please note that the nutritional information is approximate and may vary according to exact portion size and ingredients used.
Hazel Miseferi
Do you think the recipe would work with a whole grain brown rice?
Thanks,
Hazel
Nadia
Hi Hazel, I do! The rice is cooked separately before stirring in the other ingredients so it would definitely work, enjoy!
Mary
Has anyone tried this with just the mushrooms- no meat? I'm tempted to give it a try as we love all the other ingredients and flavors.
Nadia
Hello Mary, that is a great idea! For a vegetarian version I would simply substituting a package of finely chopped mushrooms instead of meat. Although I have not personally tried this myself I imagine it would work out great. Let me know if you give it a try!
C
Dear Nadia,
I am looking for a baked rice dish with little meatballs my grandmother used to make when I was a little girl. No one left in the family has that recipe. This one sounds wonderful! I wondered if the lady who commented on her family dish “Rizzo al forno” might be closer to my grandmother’s recipe? I am looking forward to trying your recipe too! My grandparents were from Sicily. Thank you so much for your site.
Regards,
Cecilia
Nadia
Hello, I must admit I have not heard of that recipe before although it does sound good! Can it be that perhaps this type of rice casserole was made by adding small meatballs to it instead of the ground meat as I added? It could be worth a try! Hope you do find the recipe you are looking for.
Cora
I made a small version for my husband and me...so delicious! I had some leftover bolognese sauce so I was able to skip some of the steps. I'm looking forward to serving this at future family gatherings.
Nadia
Hi Cora, thrilled to hear you enjoyed it! I agree, this is an excellent way to use up leftover bolognese sauce. Thanks for sharing this with me!
Carolyn
I have made rice balls in the past and it was not an easy dish. Can’t wait to make this. Thank you!
Nadia
Hi Carolyn, make arancini does require a bit of practice especially when shaping them but I'm sure you'll quickly get the hang of it. Enjoy and thanks for your commnet!
Sue Jones
Hi Ella, thank you for sharing this delicious recipe. I know this sounds strange, but after my husband has watched an episode of Inspector Montalbano on TV, which is set in Sicily by the way, he often asks if we can try some of the dishes that are eaten on the programme. I get the iPad out and look up the recipes, so you can imagine how delighted I was to find your amazing recipes. I adapted this rice dish just a little, by using turkey mince and omitting the mushrooms and cheese as my husband doesn't eat either of them. Even so it was delicious and I added Parmesan to mine in any case.
Sue Jones
Hi Nadia,
I apologise for calling you Ella in my previous comment
Nadia
No problem Sue, it's actually my daughter's name!
Nadia
Hi Sue, do you know I have yet to watch that series but it's on my list! I'm thrilled to hear that's how you came across my site. And as usual I'm glad to hear how readers adapt my recipes to suite their taste, that's what it's all about. Glad to hear you enjoyed this wonderful casserole and thanks for sharing with me!
Ella
Absolutely delicious!
Nadia
Thank you Ella, so glad you enjoyed it!
Pat
This looks so good. One question I have. When you say 2 cups rice is that 2 cups cooked rice. How many cups of raw rice will make 2 cups. Can I use Arborio rice.
Nadia
Hi Pat, when I mention 2 cups it's raw. You'll notice in my instructions I specify how to cook the rice in 4 cups of water. You can definitely use arborio rice as well if you prefer. Thanks for stopping by my blog!
annie@ciaochowbambina
I can't wait to make this!!!!
mangiabedda@gmail.com
Thanks Annie, it’s a good one! Very similar flavours as in arancini but faster and without the frying!
Anna Bucciarelli
Nadia, I especially appreciate this recipe since my son, who is developmentally disabled, is particularly fond of rice and I am always looking for new ways to make and serve it. I will definitely give this a try and know it will be received with great smiles. This is very similar to a macheroni bake I make, using elbows, and always add mozzarella. I just never even thought of replacing the mach with rice. Even at 82, I am learning new things all the time!
mangiabedda@gmail.com
Hi Anna, I do hope he enjoys it. If he likes mozzarella I suggest you add cubed pieces of it in the rice mixture. That way when he bites into it he'll have those lovely ooey, gooey stringy pieces! We are all learning all the time dear Anna! Thanks for your comment and do let me know how it goes!
Alice Olson
Looks really good! Going to make as my husband loves Italian good and also rice! (Win win right?)
Not a mushroom fan so will leave those out- will this be alright?
Thanks for sharing this!!
mangiabedda@gmail.com
Thank you Alice! Yes you can definitely omit the mushrooms. Those are my mom’s addition but you can definitely personalize this dish as you please. Hope you enjoy it and thanks for stopping by my blog!
LORA CARADONNA
OMG!!! Can't wait to try your recipe. My mother in law's version we call Rizzo al Forno is a family favourite.
Have meant to sit down with her and write down her recipes but have yet to do so.
Will keep you posted on how it turns out for me.
mangiabedda@gmail.com
Thanks Lora! I strongly recommend you take the time to write down those recipes, you’ll never regret it. Please do let me know and thank you for your comment!
Angie De Ciccio
Looks soooo good!
mangiabedda@gmail.com
Thank you dear Angie!
Delini Mangiapane, Cocchetto
Made it and was delicious! By the way, my maiden name is Mangiapane, lol.
mangiabedda@gmail.com
I’m so glad you enjoyed it, thanks for letting me know. And by the way, love the last name!