Brown Rice and Vegetable Casserole

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 1/2 cups dry brown rice3 cups vegetable broth/stock1 cup chopped onion3 tbsp soy sauce2 tbsp melted margarine/butter1/2 tsp dried thyme1/2 dried oregano1 tbsp minced garlic1 tbsp lemongrass (optional)1 cup chopped onion1 large red pepper chopped4 cups chopped broccoli2 cups chopped carrot4 cups chopped zucchini1/3 grated parmesan cheese3/4-1 cup shredded cheese1/4 tsp cayenne pepper
Grease a 3 quart baking dish. Combine the rice, broth, soy sauce, onion (1 cup), butter thyme & oregano in a bowl. Pour the rice mixture into the baking dish and bake covered at 360 degrees for 65-70 mins. While the rice is baking, saute the remaining chopped veggies with garlic and lemongrass until tender crisp. Once the rice is cooked, remove it from the oven and stir in the parmesan cheese. Spread the rice mixture out and top it with the veggies. Bake for 10 minutes covered. Meanwhile mix the shredded cheese with the cayenne pepper. Remove the casserole from the oven and top with the cheese/cayenne mixture. Continue to bake until the cheese has melted
Serving Size: 6 servings as main or 8-10 servings as side dish
Number of Servings: 6
Recipe submitted by SparkPeople user YTCGAUTHIER.
Serving Size: 6 servings as main or 8-10 servings as side dish
Number of Servings: 6
Recipe submitted by SparkPeople user YTCGAUTHIER.
Nutritional Info Amount Per Serving
- Calories: 212.8
- Total Fat: 10.8 g
- Cholesterol: 31.4 mg
- Sodium: 990.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 6.1 g
- Protein: 11.9 g
Member Reviews