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BROCCOLI-RICE CASSEROLE

2 tbsp. vegetable oil

1 cup chopped onion

2 cloves garlic, minced

1 tsp. dill

salt

1/2 tsp. EACH thyme and oregano

1/4 cup chopped parsley

1/2 lb. mushrooms, sliced

1/2 cup chopped green pepper

2 lbs. broccoli cut into florets; with stems sliced thin

1/2 cup cashews

3 cups cooked brown rice

1 cup shredded gruyere cheese

1/4 cup grated parmesan cheese

1 cup sour cream (can sustitute part plain yogurt)

In large skillet heat oil to medium temperature. Saute onion and garlic in oil until limp. Add dill, salt, thyme, oregano, parsley, mushrooms, green pepper and broccoli. Cook over medium heat, stirring often until broccoli is just tender, about 7 minutes. Add nuts. Lightly butter 9 x 13 inch baking dish. Spread cooked rice in dish. Cover with vegetable-nut mixture. Top with cheese and sour cream. Bake at 350 F. for 20 minutes or until bubbly. Serves 6.

From the Fast and Delicious Cookbook - Nitty Gritty Productions.

This is good as a vegetarian main dish or serve with meat for meat eaters.