Brown Rice Vegetable Casserole
photo by LifeIsGood
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 cups vegetable broth
- 1 1⁄2 cups brown rice, uncooked
- 2 cups onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons butter
- 1⁄2 teaspoon thyme
- 4 cups cauliflower, chopped
- 4 cups broccoli, chopped
- 2 red bell peppers, chopped
- 2 garlic cloves
- 1 1⁄2 tablespoons olive oil
- 1 cup cashews
- 2 cups reduced-fat cheddar cheese
directions
- Preheat oven to 350.
- 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.
- In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
- Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.
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Reviews
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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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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.
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Tweaks
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This dish was amazing although I made a few changes. <br/>I used cream of mushroom soup ( 2 cans of water) instead of the vegetable broth and,<br/>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!!
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This was awesome! I used Italian seasonings instead of just the thyme and added celery, carrot and kidney beans to the veg mixture. I might leave off the cheese next time. It wasn't bad with the cheese, but it didn't really seem to add too much to the overall flavor. This was really easy to make, mostly hands off. I put the rice in the oven then chopped the veg and sauteed starting about 10 minutes before the rice was done. DBF wishes it didn't take so long to prepare so that we could have it more often. As it stands, this is a Sunday night dinner. Thanks so much for sharing!
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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