While not the most appetizing looking dish, this bake had a wonderful flavor and made for a great weekday evening vegetarian main course.
The secret is to cook the brown rice the day before. I use a rice cooker and brown rice take about a hour or so to cook. Fortunately it keeps well in the fridge for when you are ready to make this dish. There are some steamed carrots and broccoli too. The cheese sauce is quite simply to make with a couple cups of milk and some cheddar cheese and parmesan.
The dish finishes the last few minutes in the broiler where the top gets nice and crispy. It’s not a necessary step, but nice if you have the time. Our stove is an older turn of the century stove and has a small oven and small broiler next to it. So this is fairly easy in our house. The crispy top is a nice touch to add some more texture to the dish.
Full Recipe: [Broccoli Cheddar Brown Rice Casserole from Oh My Veggies]