Brown Rice Vegetable Casserole

Name: Brown Rice Vegetable Casserole
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 946 milliliters fresh broccoli florets; 355 milliliters uncooked brown rice; 2 Tbsps butter, melted; 237 milliliters salted cashew halves; 946 milliliters fresh cauliflowerets; 710 milliliters chicken broth; 1 teaspoons dried thyme; 2 garlic cloves, minced; 3 Tbsps olive oil; 473 milliliters chopped onions, divided; 2 mediums sweet red peppers, julienned; 227 grams cups shredded cheddar cheese, optional; 3 Tbsps soy sauce

Brown Rice Vegetable Casserole is a gluten free and lacto ovo vegetarian recipe with 10 servings. One serving contains 374 calories, 13g of protein, and 21g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 1 hour and 40 minutes. This recipe from Taste of Home requires olive oil, onions, butter, and chicken broth. It is perfect for Autumn. Cheesy Vegetable and Brown Rice Casserole, Skillet Spring Vegetable Brown Rice Casserole, and Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù are very similar to this recipe.

Instructions

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.

Ingredients you will need

Soy Sauce

Butter

Broth

Onion

Thyme

Rice

Equipment you will use

Baking Pan

Oven

Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture.

Ingredients you will need

Cauliflower