Brown Rice and Veggie Casserole

Brown Rice and Veggie Casserole

Yields: 8 1/2-cup Servings

Ingredients:

• 2 cups brown rice

• 2½ cups water

• 1 Tablespoon dried minced onion

• 1 Tablespoon nutritional yeast

• 2 cubes of vegan yellow rice bouillon

• 1 crown (approximately 2 cups) broccoli, chopped

• 1 carrot, diced

• 1 red bell pepper, diced

• 1 sweet onion, diced

• 1 Tablespoon lemon juice

• 1 teaspoon seasoned salt

• ¼ cup water

• 2 Tablespoons fresh parsley, minced

Directions:

1. Combine rice, water, and seasonings in an electric pressure cooker. Cook for 25 minutes with a slow release. Or combine rice with 4½ cups of water with other seasonings in a casserole dish. Cover with foil and bake for 1½ hours at 350°F.

2. Chop and sauté vegetables in a large skillet to desired texture.

3. When rice is done add to vegetables and mix well. Transfer to a casserole dish and sprinkle with parsley. Serve.

Hints: Freezes well.

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