Vegetable Casserole
4
Monday, 08-08-11
Vegetable Casserole
- 2 tablespoons butter, melted
- 1 1/2 cups cooked brown rice
- 2 larges unions, chopped
- 3 cups vegetable broth
- 3 tablespoons Japanese soy sauce
- 1/2 teaspoons thyme
- 1 teaspoon Salt
- 3 tablespoons peanut oil
- 2 cloves garlic,s chopped
- 1 bunch broccoli florets
- 2 red peppers in strips
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 cup cashews
1. In a large 2-quart casserole, mix butter, rice, half of the chopped onion, broth, and soy sauce.
2. Cover and bake at 350 for 20 minutes.
3. Remove from oven. Stir in thyme and salt.
4. Heat oil in a skillet and sauté remaining onion and vegetables for 5 minutes over high heat. Pour over rice mixture.
5. Cover and bake for 10 minutes. Remove lid and sprinkle with cashews. Mound cheese around edges and bake for another 5 minutes or until cheese is melted.
Note: You may want to cook the rice on top of the stove, to make sure it is cooked.
Source: Mom
Serves 6
