Rice And Vegetable Casserole

• 6 c. cooked brown rice
• 2 c. fresh tomatoes, chopped
• 1 c. onion, chopped
• 1/2 c. celery
• 2 c. frozen corn
• 1 clove garlic, crushed
• 1 tsp. thyme
• 1 tsp. savory
• 1 tsp. McKay's chicken seasoning
• 2 tsp. salt
• 1 (4 oz.) can tomato paste
• 4 oz. water
• 3 Tbsp. yeast flakes
• 2 tsp. McKay's seasoning

1. Stir-fry tomatoes, onion, celery, corn, garlic, thyme, savory, chicken seasoning and salt.
2. Add after sauteed, tomato paste, water, yeast flakes and McKay's seasoning.
3. Cook 5 minutes.
4. Place 3 cups of rice evenly in a sprayed casserole dish and spread the sauteed vegetables over the rice.
5. Cover with remaining rice. Grate millet and Cashew Cheese and sprinkle evenly over the top. Bake 30 minutes at 350u0b0, uncovered.
6. Serves 6 to 8.

brown rice, fresh tomatoes, onion, celery, frozen corn, clove garlic, thyme, salt, tomato paste, water, yeast flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593488 (may not work)