Ingredients
-
3
-
1 1/2
-
2
-
3
-
2
-
1/2
-
4
-
4
-
2
-
2
-
-
-
-
-
Directions
Brown Rice Vegetable Casserole,This is total veg comfort food…cheese, nuts, rice, and TONS of good veggies. What’s not to love? This takes a little bit of time but it is well worth the effort.,Wonderful recipe! It was a little difficult to get all the vegetables in the skillet, and used a 12″ one. Very tasty and healthy. Family enjoyed it, too.,VEGAN OPTIONS (HEALTHY CREAMY ONES) OPTION 1: Add pureed cashews with Umiboshi Vinegar and Nutritional Yeast as a creamy sauce through the vegetables. (All ok for yeast intolerant people as the vinegar is not a real vinegar and the Yeast is deactivated, both are greatly nutritional.) OPTION 2: Add pureed organic TOFU, 1 tbs Hulled (not as bitter as Unhulled) Tahini Sauce, Nutritional yeast and Umiboshi Vinegar (to salt it, Spiralfoods makes it only) to vegetables to make it creamy. I added a hand full of chopped fresh dill and it was perfect! I also ran out of broccoli, had no capsicum and so put in kale instead with heaps of cauliflower and still perfect. I swapped out the butter for 2 Tbl Organic olive oil and yep…awesome! I don’t know the portion sizes of everything as I work quick and by taste so I don’t really measure. I think overall I liked this one more than the cashew one, though that was awesome too. (BTW – I just wrote a review for this before and am pretty sure it ended up at a different recipe, somehow a different recipe came up after I clicked to publish it, so hear it is…again!)
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
in a 3-Quart Baking Dish Combine Broth, Rice, 1 C Onion, Soy Sauce, Butter, and Thyme. Cover and Bake 65-70 Minutes or Until Rice Is Tender. |
|
3
Done
|
in a Large Skillet Saute Veggies, Garlic, and Remaining Onion in Oil Until Tender. Spoon Over Rice Mixture. |
|
4
Done
|
Cover and Bake 10 Minutes. Sprinkle With Cashews and Cheese, Serve After Cheese Melts. |
