Brown Rice Vegetable Casserole

1. Preheat oven to 350.

2. In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.

3. In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.

4. Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.

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Nutrient	Quantity
Total fats	55.8969 g
Protein	66.2695 g
Carbohydrates	345.874 g
Energy	2082.004 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1958 g
Water	1682.4775 g
Aspartic acid	6.205 g
Calcium, Ca	611.8925 mg
Lutein + zeaxanthin	5382.3 g
Fiber, total dietary	47.19 g
Fatty acids, total saturated 22:0	0.042 g
Carotene, beta	7461.424 g
Niacin	28.5547 mg
Vitamin A, RAE	741.992 g
Arginine	4.536 g
Riboflavin	1.4659 mg
Tocopherol, beta	0.0587 mg
Fatty acids, total polyunsaturated 15:0	0.0086 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0642 g
Fatty acids, total saturated 20:1	0.0831 g
Glutamic acid	14.446 g
Sodium, Na	6740.261 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4814 g
Total lipid (fat)	55.8969 g
Manganese, Mn	14.3135 mg
Fructose	10.7548 g
Proline	3.3845 g
Fatty acids, total saturated 16:0	6.8907 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0556 g
Sucrose	3.58 g
Choline, total	362.0508 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0128 g
Sugars, total	41.7902 g
Serine	2.8448 g
Fatty acids, total saturated 10:0	0.0771 g
Fatty acids, total saturated 18:0	2.0082 g
Vitamin B-6	4.0094 mg
Selenium, Se	29.744 g
Ash	35.2058 g
Fatty acids, total saturated 18:1 undifferentiated	25.4983 g
Pantothenic acid	11.5236 mg
Phenylalanine	2.7628 g
Copper, Cu	2.4459 mg
Betaine	15.0082 mg
Thiamin	2.3804 mg
Methionine	1.0241 g
Iron, Fe	17.2818 mg
Carbohydrate, by difference	345.874 g
Phosphorus, P	1861.914 mg
Folate, total	674.72 g
Tocopherol, gamma	1.6429 mg
Lycopene	214.02 g
Alanine	3.396 g
Cholesterol	7.38 mg
Valine	3.274 g
Fatty acids, total saturated 18:2 undifferentiated	14.7776 g
Glycine	3.7059 g
Carotene, alpha	2947.06 g
Glucose (dextrose)	12.2548 g
Fatty acids, total saturated 14:0	0.15 g
Zinc, Zn	15.6123 mg
Isoleucine	2.2911 g
Maltose	0.7644 g
Fatty acids, total saturated 12:0	0.0073 g
Fatty acids, total polyunsaturated	15.98 g
Fatty acids, total saturated 14:1	0.0086 g
Fatty acids, total polyunsaturated 17:1	0.0289 g
Leucine	4.0775 g
Tocotrienol, alpha	0.2736 mg
Vitamin A, IU	14910.884 IU
Folate, DFE	674.72 g
Tryptophan	0.7576 g
Vitamin C, total ascorbic acid	569.3264 mg
Phytosterols	169.7925 mg
Fatty acids, total polyunsaturated 16:1 c	0.0128 g
Fatty acids, total polyunsaturated 18:1 c	0.1156 g
Fatty acids, total saturated 20:0	0.1039 g
Lactose	0.7644 g
Tyrosine	1.7825 g
Vitamin K (phylloquinone)	466.6085 g
Fatty acids, total saturated	9.6593 g
Histidine	1.4787 g
Fatty acids, total monounsaturated	26.1923 g
Threonine	2.1286 g
Folate, food	674.72 g
Fatty acids, total polyunsaturated 17:0	0.0088 g
Fatty acids, total polyunsaturated 24:0	0.0086 g
Cryptoxanthin, beta	3.64 g
Vitamin E (alpha-tocopherol)	8.4591 mg
Magnesium, Mg	539.94 mg
Lysine	3.3139 g
Potassium, K	5076.3885 mg
Fatty acids, total polyunsaturated 24:1 c	0.0086 g
Cystine	0.7137 g
Fluoride, F	7.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Cauliflower	4 cups	107	21.2716	1.1984
Olive oil	1.5 1/2	179.01	0	20.25
Brown rice	1.5 cups	860.31	181.2576	6.5886
Broccoli	4 cups	123.76	24.1696	1.3468
Onion	2 cups	128	29.888	0.32
Cheddar cheese	2 cups	0	0	0
Soy sauce	3 tablespoons	25.44	2.3664	0.2736
Red bell pepper	2	0	0	0
Cashew	1 cup	0	0	0
Garlic Clove	2	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
vegetable broth	3 cups	487.08	78.966	11.5128