Creamy Broccoli-Rice Casserole

Source: Feeding the Healthy Vegetarian Family

• 2 cups brown rice
• 5 cups water
• 3/4 tsp salt
• 3 tbs olive oil
• 1 cup celery, finely chopped
• 1 cup onions, finely chopped
• 4 cups broccoli
• 4 oz cream cheese
• to taste ground pepper
• 1 tsp basil (optional)
• Red pepper (optional)
• carrots (optional)
• garlic (optional)

Bring the rice, 4 cups of water and 1/4 tsp salt to boil in a medium saucepan. Lower the heat, cover, and simmer the rice for about 40 minutes, until the water is absorbed and the rice is just barely tender. Transfer the rice to a large bowl and set aside. Preheat the oven to 350 degrees and lightly oil a large shallow casserole dish.

Heat the olive oil in a large nonreactive skillet and stir in the celery and onions. Saute the vegetables for about 7 min until the onions are translucent. Add the broccoli, 1/2 tsp salt, and 1 cup of water and bring to a boil. Steam the broccoli for about 3 minutes, until not quite tender. Break up the cheese and add it to the skillet, stirring it in to make a thickish cream gravy that coats the vegetables. Season to taste with pepper.

Scrape the vegetable-sauce mixture into the bowl with the rice and toss well, adding the baisl if you like. Transfer the mixture to an oiled casserole dish, (Optionally add grated cheddar cheese to top), cover with foil, and bake for 30-35 minutes, until heated through. Serve hot.