Broccoli Rice Casserole

• 1 1/2 c. brown rice
• 2 Tbsp. oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp. dill weed
• 1 tsp. thyme
• 1 tsp. oregano
• 1/2 bunch parsley, chopped
• 1/2 lb. mushrooms, sliced
• 1 green pepper, sliced
• 2 lb. broccoli (approximately)
• 1/2 c. unsalted cashews
• 1/2 lb. Gruyere cheese, grated
• 1/4 c. grated Parmesan cheese
• 1/2 pt. sour cream

1. Combine rice with 3 cups water.
2. Bring to a boil.
3. Cover and simmer for about 45 minutes until all water is absorbed.
4. Heat oil in large frying pan.
5. Saute onion, garlic, dill, thyme and oregano until onion starts to wilt.
6. Add parsley, mushrooms and green pepper.
7. Stir 1 minute.
8. Add broccoli.
9. Stir often.
10. As soon as broccoli changes color and becomes tender, but is still crisp, add nuts and remove from heat.

brown rice, oil, onion, garlic, dill weed, thyme, oregano, parsley, mushrooms, green pepper, broccoli, unsalted cashews, gruyere cheese, parmesan cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703939 (may not work)