Ingredients
3 cups chicken broth
1½ cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
½ teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups (8 ounces) shredded cheddar cheese, optional
Directions
In a greased 3-quart baking dish, combine the broth, rice, 1 cup onions, soy sauce, butter and thyme. Cover and bake at 350 degrees for 65–70 minutes or until rice is tender.
Meanwhile, in a large skillet, sauté the cauliflower, broccoli, peppers, garlic and remaining onions in oil until crisp-tender; spoon over rice mixture.
Cover and bake for 10 minutes. Uncover; sprinkle with cashews and cheese if desired. Bake 5–7 minutes longer or until cheese is melted.
Recipe Courtesy Of
Taste of Home
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
