Author: Canadian Living

This is a very tasty side dish of rice and vegetables to accompany any meat dish or fish. This casserole has a nice texture with the rice, slightly crunchy vegetables and cashews.

  • Portion size 6 servings
  • Credits : Sharon Claydon


  • 2 tablespoons butter melted
  • 1 1/2 cup uncooked brown rice
  • 2 onions chopped
  • 3 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 2 cloves garlic
  • 1 broccoli cut in bite-size pieces
  • 1 cauliflower cut in bite-size pieces
  • 1 red pepper cut in strips
  • 1 green pepper cut into strips
  • 1 cup cashew
  • 2 cups shredded Cheddar cheese


In a large 2 quart casserole, mix butter, rice, half of the chopped onion, broth and soy sauce. Cover and bake at 350 degrees for 1 1/2 hours. Remove from oven, stir in thyme and salt. Heat oil in skillet and saute remaining onion and vegetables for 10 mins. over high heat. Pour over rice mixture. Cover and bake 10 mins. Remove lid and sprinkle with cashews. Mound cheddar cheese around the edges and bake for another 5 mins. or until cheese is melted.
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