Mushroom Walnut Au Gratin - cooking recipe

Ingredients

Brown Rice Pilaf
2 tablespoons vegetable oil
3/4 cup uncooked brown rice
1 small onion, finely chopped
1 vegetable bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon oregano, crumbled
1 1/2 cups water
Mushroom Walnut Mixture
3 tablespoons vegetable oil
1 cup walnuts, coarsely chopped
2 medium onions, cut into quarters and thinly sliced
1/2 lb mushroom, sliced
3 cups thinly sliced broccoli (stems and bite-sized florets)
1/2 cup slivered water chestnut
1 clove garlic, minced (I'd probably add more)
1 tablespoon soy sauce
1/2 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
orange slice (to garnish)

Preparation

For pilaf:
Heat oil in 2 quart saucepan.
Stir in rice and cook and stir until it begins to brown.
Add onion, stirring until lightly browned.
Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
Cover and lower heat to simmer.
Cook until rice is just tender, about 30 minutes.
For mushroom/walnut mixture:
Preheat oven to 400 degrees.
Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
Remove with slotted spoon and reserve.
Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
Add broccoli and saute until crisp-tender, about 8 minutes.
Stir in onions, mushrooms, water chestnuts and garlic.
Remove from heat and add walnuts, soy sauce and sour cream.
Stir lightly to coat vegetables.
Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
Cover with vegetable mixture, and sprinkle evenly with cheeses.
Bake until cheese melts, about 20 minutes.
Serve garnished with orange slices.
Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.