Brown Rice Vegetable Casserole

• 3 cups chicken broth
• 1-1/2 cups uncooked brown rice
• 2 cups chopped onions, divided
• 3 tablespoons soy sauce
• 2 tablespoons butter, melted
• 1/2 teaspoon dried thyme
• 4 cups fresh cauliflowerets
• 4 cups fresh broccoli florets
• 2 medium sweet red peppers, julienned
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1 cup salted cashew halves
• 2 cups shredded cheddar cheese, optional

1. In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350u0b0 for 65-70 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture.
3. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

chicken broth, brown rice, onions, soy sauce, butter, thyme, fresh cauliflowerets, fresh broccoli florets, sweet red peppers, garlic, olive oil, cashew halves, cheddar cheese

Taken from www.tasteofhome.com/recipes/brown-rice-vegetable-casserole/ (may not work)