Zucchini and Brown Rice Casserole
Source of Recipe
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1 cup raw brown rice
1 tbsp veg oil
2 tsp fresh ginger juice
1/2 cup green onion chopped
3 med zucchini sliced 1/4" thick
1 med green pepper chopped
3 med tomatoes chunked
2 cups boiling defatted chicken stock or water
3 chicken bouillon cubes (optional, if using water)
1 tbsp soy sauce (more or less, dep on saltiness of stock)
1 clove garlic pressed
Saute rice in oil until golden brown. Spread evenly in a glass
13x9" baking dish, swishing rice around in the dish first to grease
the sides. Layer vegetables over rice in order given. Dissolve
cubes (if using) in water, add soy sauce, ginger juice and garlic,
then pour mixture over casserole. Cover with foil and bake 350F
about 1 hr 15 min until liquid is absorbed and rice is done
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