Baked Brown Rice and Roasted Vegetable Casserole
This hearty and flavorful casserole features tender brown rice, roasted broccoli, cauliflower, and red peppers, all baked together with a savory soy-butter sauce and topped with crunchy cashews.
Instructions
-
1
Preheat oven to 350°F. In a greased 3-quart baking dish, combine the broth, brown rice, 1 cup of the chopped onion, soy sauce, melted butter, and dried thyme. Cover and bake for 65-70 minutes, or until the rice is tender.
-
2
Meanwhile, in a large skillet, sauté the cauliflower, broccoli, julienned red peppers, minced garlic, and remaining 1 cup of chopped onion in olive oil until crisp-tender. Spoon the roasted vegetables over the baked rice mixture.
-
3
Cover and bake for an additional 10 minutes. Then, uncover and sprinkle the top with the salted cashew halves and shredded cheddar cheese (if using). Bake for 5-7 minutes longer, or until the cheese is melted and bubbly.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
