Veggie Rice Casserole
Courtesy of Mimi Clark, Veggie Gourmet, Fairfax Station, VA
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.