A delightful casserole featuring brown rice and a medley of vegetables, perfect for a wholesome meal.
Preheat your oven to 350°F.
Ensure your oven is fully preheated for even cooking.
In a 3-quart baking dish, combine the vegetable broth, brown rice, half of the diced onion, soy sauce, butter, and thyme.
Stir the mixture well to evenly distribute the ingredients.
Cover the dish with foil and bake for 65-70 minutes, or until the rice is tender and has absorbed the liquid.
Check the rice halfway through to ensure it doesn't dry out; add a splash of broth if needed.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the remaining onion, garlic, cauliflower, broccoli, and red bell pepper until tender.
Cook the vegetables until they are just tender to retain some crunch.
Spread the sautéed vegetables over the cooked rice in the baking dish.
Distribute the vegetables evenly for consistent flavor in every bite.
Sprinkle the cashews and shredded cheddar cheese over the top.
For a golden crust, broil the casserole for the last 2 minutes.
Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious casserole!
Pair with a fresh salad or crusty bread for a complete meal.
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