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
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 about 2 minutes. Add 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 vegetable.
Bake 20-30 minutes until golden. Allow sitting for 10 minutes before cutting.
Make 6 servings.