Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms

Ingredients

• 1 1/2 cups uncooked brown rice
• 1 can vegetable broth, simmered to reduce to 1 cup
• 1 T mushroom base, added to broth to enrich the flavor
• 12 oz. mushrooms, chopped into pieces about 1/2 inch
• 1 large onion, diced small
• 4 cups chopped broccoli, stems and flowerets
• 2 tsp. + 2 tsp. olive oil
• 2 tsp. Italian Herb Blend
• Salt and fresh ground black pepper to taste
• 1 1/2 cups reduced fat sour cream
• 1 cup grated low-fat sharp cheddar
• 1/2 cup + 1/2 cup grated reduced fat Four Cheese Mexican Blend
• 1/4 cup low-fat grated Mozzarella

Directions

1. Cook the rice following the package instructions, aiming for about 4 1/2 cups cooked brown rice. Spoon the hot rice onto a cookie sheet so it can cool while you work on the rest of the recipe. If you use a rice cooker, that works beautifully here. Once the rice has cooled, move it to a large bowl with enough room for everything.
2. While the rice is cooking, pour the stock, and the mushroom base if you’re using it, into a small saucepan. Simmer it until it has reduced to 1 cup, then set it aside to cool.
3. Cut the mushrooms into roughly 1/2 inch pieces, and dice the onion finely. Prep the broccoli by chopping the stems and cutting the florets into small bite-sized pieces, measuring out 4 cups total.
4. Preheat the oven to 375F/190C.
5. Warm 2 tsp. olive oil in a large non-stick frying pan. Add the mushrooms and cook over medium-high heat for about 5-6 minutes, until they have a little color and any released moisture has cooked off. Add the mushrooms to the bowl with the cooled rice.
6. Add the remaining 2 tsp. olive oil to the pan, then stir in the onions. Cook over medium-high heat for about 4-5 minutes, until they begin to brown. Stir in the Italian Herb Blend and cook for 1 minute longer, then add the onions to the rice bowl.
7. Microwave the broccoli on high for 1 1/2 minutes. If you prefer, cook it in the pan for 2-3 minutes instead. Drain the broccoli, add it to the rice, and gently mix the rice, mushrooms, onions, and broccoli together.
8. In a separate bowl, whisk the cooled stock with the sour cream. Stir in 1 cup grated sharp cheddar and 1/2 cup Four Cheese Mexican Blend. Fold this cheesy sauce into the rice mixture carefully, mixing until everything is coated.
9. Coat a 9 inch by 13 inch glass or crockery casserole dish, or a similar-size dish, with non-stick spray. Spread the casserole mixture into the dish and use a turner to press it into an even layer. Scatter the remaining 1/2 cup Four Cheese Mexican Blend and the 1/4 cup grated Mozzarella over the top.
10. Bake the casserole uncovered for about 35-40 minutes, until it is bubbling and lightly browned on top. Serve hot.