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Veggie Rice Casserole


Courtesy of Mimi Clark, Veggie Gourmet, Fairfax Station, VA

2 cups cooked brown rice (cook 1 cup of rice in 1 3/4 cup prepared
Organic Gourmet™ Vegetable Soup ‘N Stock

2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock dissolved in 2 cups of water; 1/4 cup diced red onion; 5 diced cloves ONYX Black Garlic; 1 cup diced mushrooms; 1 1/2 cups diced broccoli; 1/2 tsp. salt; 1/4 cup water; 1 cup soy or regular yogurt (more if too dry); 1 tsp. curry powder; 1 tsp. cumin; 1/2 Tbsp. tamari; 1/2 tsp. sea salt

Preheat oven to 350 degrees. In a large skillet, sauté onion in 2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock for 2 minutes. Add ONYX Black Garlic, mushrooms and broccoli; sprinkle with salt. Add water. Cover and cook for 5 minutes. Cool; fold in cooked rice and transfer to lightly sprayed 2-qt. Casserole dish. In a small bowl, combine yogurt with spices. Fold herbed yogurt into casserole with vegetables.

Bake 20-30 minutes until golden. Allow to sit for 10 minutes before cutting.
Makes 6 servings.