Broccoli Rice Strata With Cashews

• 1 1/2 c. uncooked brown rice
• 1 large onion, chopped
• 1/2 tsp. dried dill weed
• 1 tsp. dried oregano
• 1/2 lb. mushrooms, sliced
• 2 lb. broccoli, cut in florets
• 1/2 lb. Gruyere cheese, shredded
• 1/4 c. Parmesan cheese
• 1/2 c. cashews
• 1 pt. sour cream (room temperature)
• 2 Tbsp. vegetable oil
• 2 large cloves garlic, minced
• 1 tsp. dried thyme
• 1/2 bunch parsley, minced
• 1 green pepper, thinly sliced

1. Cook brown rice according to package directions.
2. In large skillet, heat oil and saute onion and garlic with dill, thyme and oregano.
3. When vegetables are tender, add parsley, mushrooms and green pepper.
4. Continue cooking for 2 minutes, then stir in broccoli.
5. Saute until broccoli is crisp-tender. Add nuts and remove from heat.
6. Spread rice over bottom of 9 x 13-inch baking dish.
7. Cover with vegetable mixture.
8. Sprinkle with both cheeses and cover with sour cream.
9. Bake at 350u0b0
10. for 20 minutes or until mixture is bubbling and cheese is melted.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285321 (may not work)