Brown Rice and Vegetable Casserole

1 1/2 cups dry brown rice
3 cups vegetable broth/stock
1 cup chopped onion
3 tbsp soy sauce
2 tbsp melted margarine/butter
1/2 tsp dried thyme
1/2 dried oregano

1 tbsp minced garlic
1 tbsp lemongrass (optional)
1 cup chopped onion
1 large red pepper chopped
4 cups chopped broccoli
2 cups chopped carrot
4 cups chopped zucchini

1/3 grated parmesan cheese

3/4-1 cup shredded cheese
1/4 tsp cayenne pepper

Adding chickpeas, lentils or another bean would be a great way to increase the protein content!

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.