Brown Rice Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs. Ingredients:
3 cups chicken broth |
1-1/2 cups uncooked brown rice |
2 cups chopped onions, divided |
3 tablespoons soy sauce |
2 tablespoons butter, melted |
1/2 teaspoon dried thyme |
4 cups fresh cauliflowerets |
4 cups fresh broccoli florets |
2 medium sweet red peppers, julienned |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 cup salted cashew halves |
2 cups (8 ounces) shredded cheddar cheese, optional |
Directions:
1. In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture.
3. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted. Yield: 8-10 servings.
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