"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brown Rice Vegetable Casserole Recipe

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This recipe for Brown Rice Vegetable Casserole, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Folbrecht
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C Chicken Broth
3/4 C raw Brown Rice
1 C chopped Onion, divided
1 T and 1 1/2 tsp Soy Sauce
1 T Butter, melted
Basil, to taste
2 C Cauliflower Florets
2 C Broccoli Florets
2 C med Sweet Red Peppers, medium slices
2 garlic Cloves, minced
1 T and 1 1/2 tsp Olive Oil
1/2 C Salted Cashews
1 C grated Cheese

Directions:
Directions:
Combine broth, rice, onion, soy sauce, butter, and basil. Cover and bake at 350 for 65 70 minutes (or till rice is done). Meanwhile, in large skillet saute cauliflower, broccoli, peppers, and garlic in oil until tender. Spoon over rice mixture. Sprinkle with cashews and cheese. Bake uncovered for 5 minutes longer.

Number Of Servings:
Number Of Servings:
5

 

 

 

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