Rice And Vegetable Casserole - cooking recipe

Ingredients

6 c. cooked brown rice
2 c. fresh tomatoes, chopped
1 c. onion, chopped
1/2 c. celery
2 c. frozen corn
1 clove garlic, crushed
1 tsp. thyme
1 tsp. savory
1 tsp. McKay's chicken seasoning
2 tsp. salt
1 (4 oz.) can tomato paste
4 oz. water
3 Tbsp. yeast flakes
2 tsp. McKay's seasoning

Preparation

Stir-fry tomatoes, onion, celery, corn, garlic, thyme, savory, chicken seasoning and salt.
Add after sauteed, tomato paste, water, yeast flakes and McKay's seasoning.
Cook 5 minutes.
Place 3 cups of rice evenly in a sprayed casserole dish and spread the sauteed vegetables over the rice.
Cover with remaining rice. Grate millet and Cashew Cheese and sprinkle evenly over the top. Bake 30 minutes at 350\u00b0, uncovered.
Serves 6 to 8.