A tasty vegetarian dish loved also by the meat eaters in our family. I roasted off organic onion, carrot, green bean,broccoli & carrot and only used a small sprinkling of cheese.
The leftovers were also enjoyed cold in the next days lunchbox.
This was very good. I added some black beans to the rice after it was cooked so that we could have extra protein as this was the only dish we had. My husband, who isn't much of a fan of brown rice went back for seconds. Will definetly make again. Thanks for posting!
Fantastic!!! I made as directed but decided to leave one half without cheese and one half with cheese. I actually liked it without cheese better. The veggies are absolutely delicious mixed in with the rice. I cooked my veggies for about 15 - 20 min. to get them browned (I like mine done that way). The cashews put this recipe over the top! This makes a lot and I'm glad because I'll be using the leftovers for my lunch! Thank you for a great recipe.
So fantastic and so full of flavor! I skipped on the cashews (didn't even miss it), added zucchini, and used Uncle Ben's long grain rice instead of brown. My husband and I loved it. Such a wonderful healthy comfort food and very easy to switch the veggies up.
This was a great recipe. I used basatmi instead of brown rice because that is what I had. I fried the rice with the butter, thyme and onions for a few minutes first before adding the chicken stock. Only took about 15 minutes. The veggies are great because you can always substitute whatever you have in the fridge. I sautéed bell pepper, carrots, celery, garlic and mushrooms into the rice and then put everything in a casserole dish. Only a little shredded cheese is needed. Very flavorful dish.
My family really enjoyed it. I would make it again. Thank you for sharing!
This dish was amazing although I made a few changes.
I used cream of mushroom soup ( 2 cans of water) instead of the vegetable broth and,
I didn't use soy sauce, cauliflower, broccoli, red peppers or cashews lol (I used celery, carrots, onions, and green pepper) I also broke down and added some beef polska keilsaba for flavor even though I originaly wanted to make this a vegetarian dish. It turned out very good and so savory! I tend to go overboard with the cheese a lot of the time but this time I was sparse and it didnt overpower everything else.. Will deff. make again!!
This is a good, easy, base recipe you can easily adapt to the veggies you have on hand. I made it easier by cooking the rice in a rice cooker. I also halved the onion as my kids are quite picky. Even my largest saute pan couldn't handle such a large amount of veggies, so I opted to roast them first. All in all it was a hit, but sorry for the TMI it gave us all bad gas. Even that being said I'll make it again.
Very good. I left out the cashews as I knew my family would not like them in this. I also cut the recipe in half. We enjoyed this as a side dish and then I took the leftovers for lunch and they reheated nicely. Made for Spring PAC 2010.
Thank you for posting this wonderful dish. I made it for company served with chicken and everyone had seconds. Using a rice cooker made this dish a breeze! I didn't have any onions so I just used more garlic. I cut down on the cheese and butter too (although I am sure it is even better with the full amount of cheese!). I'm looking forward to making this again with even more veggies... maybe carrot, water chestnut and snow peas! Thanks again, you've got a real winner here. :)