Brown Rice Casserole

 This is delicious. I adapted this from another recipe.

Ingredients:

2 cups short grain BROWN rice

2 cups fresh chopped baby spinach

15.5 ounces can of cannellini beans

1 cup sliced black olives (Or a 2.25 oz can black sliced olives drained)

1 red bell pepper chopped

1/2 medium red onion, chopped

2 tablespoons lemon juice

1 & 1/2 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon nutritional yeast 

3 cups HOT chicken broth or vegetable broth

Directions:

Preheat oven 350 F

In large bowl mix rice, spinach, white beans, tomatoes, olives, bell pepper, red onion, lemon juice, herbs, spices, salt. Mix well. 

Pour into 13 by 9 baking dish (mine was actually a bit bigger). Heat your broth until hot and add to the dish---mixing.

COVER with foil and bake an hour. Then take out and mix it up otherwise the rice will stay on the bottom. COVER again and cook another 45 minutes or until rice is done.  I actually turned up the oven to 375 for the last 20 minutes.

NOTE: The original recipe called for a shorter time so you may want to check it earlier.