Brown Rice Vegetable Casserole

 

 

Adapted from a recipe in Country Woman magazine; I left out the soy sauce, onion and garlic because I’m sensitive to these.  This dish works well for a potluck.

3 cups chicken broth

1-1/2 cups uncooked brown rice

2 cups chopped onions, divided

3 T. soy sauce

2 T. butter or margarine, melted

1/2 tsp. dried thyme

4 cups chopped cauliflower

4 cups broccoli florets

2 medium red peppers, julienned

2 cloves garlic, minced

3 T. oil

1 cup salted cashew halves

2 cups (8 oz.) shredded cheddar cheese, optional

In a greased 3 quart baking dish, combine broth, rice, 1 cup onion, soy sauce,  butter and thyme. Cover and bake at 350 for 65-70 minutes or until rice is tender. 

Meanwhile, in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. 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.
 This recipe can easily be halved. To save time and effort, and perhaps money given the cost of cauliflower these days, use frozen vegetables such as a broccoli/cauliflower blend.