Rice and Veggie Casserole

• 3 12 cups chicken stock
• 1 cup water
• 14 cup extra virgin olive oil
• 14 cup low sodium soy sauce
• 1 (40 g) envelope dry onion soup mix
• 2 cups long grain brown rice
• 3 cups mixed vegetables, chopped

1. In a large covered casserole dish or slow cooker, add the chicken stock, water, olive oil, soy sauce, and dried onion soup mix.
2. Stir to combine.
3. Add uncooked rice and vegetables, mixing thoroughly.
4. If using a slow cooker, use the hgh setting for the first 30 minutes, then reduce to low and cook for an additional 3-4 hours, stirring occasionally.
5. If using an oven, cover the casserole dish and place in a preheated 350F oven for 1 1/2 - 2 hours or until rice is completely cooked.

chicken stock, water, extra virgin olive oil, soy sauce, onion soup, long grain brown rice, mixed vegetables

Taken from www.food.com/recipe/rice-and-veggie-casserole-364017 (may not work)