Brown Rice Casserole
| Yield: | 6 Servings |
| Categories: | Main Dishes, Casseroles, Vegetables |
| 4 | c | Cooked brown rice |
| Half block of tofu | ||
| 1 | lg | Onion |
| 2 | md | Carrots |
| 2 | Celery stalks | |
| 1 | Green pepper | |
| 2 | md | Zucchini =OR=- other summer squash |
| 6 | oz | Mushrooms, wiped clean |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 3 | Garlic cloves; finely chopped | |
| 1 | ts | Nutritional yeast (optional) |
| 1 | ts | Ground cumin seeds |
| 1 | ts | Salt |
| 1 | c | Mushroom broth; -=OR=- Vegetable stock, or water |
| 6 | oz | Grated cheese (Jack, muenster, Cheddar or Gouda) |
| Pepper | ||
| Fresh herbs, for garnish (Parsley or Cilantro, Thyme, Marjoram) |
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