Harvest Rice Casserole

Cook 1 cup brown rice in 2 cups water.

Meanwhile sauté; in 1 tbsp Olive Oil and 1/2 cup water

1 large onion, finely chopped                      4 pieces garlic, minced

2 chopped carrots                            2 stalks diced celery

1 chopped green pepper                   1 chopped zucchini

2 cups sliced mushrooms                 2 cups finely chopped cauliflower

1 stalk chopped broccoli                  1 cup cubed firm tofu OR 1 can Black Beans

When veggies start to soften cover skillet with a lid and simmer on low 10 more min., adding to it

1 tsp. salt                                                       1 tbsp. basil

½ tsp of rosemary, thyme, savoury                       3 tbsp. Tamari

1 tsp. pepper                                                  1/2 tsp. cayenne

Mix cooked rice and veggie mixture together, place in oiled 9 x 13 casserole dish, bake at 350 F for 20 min. or use as a filling for cabbage rolls or stuffed peppers.


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