This casserole is better than it looks in the picture. It can be served as a side dish or paired with solar roasted squash to make a nice vegetarian main course. Broccoli can be used in place of the asparagus.
Asparagus and Brown Rice Casserole
2 cups brown rice
4 1/2 cups water
1/4 teaspoon salt
3 tablespoons olive oil
1 cup celery, finely chopped
1 large onion, finely chopped
4 cups asparagus, cut into 1-inch pieces
4 ounces neufchatel cheese
1 tablespoon fresh basil, chopped
Salt and pepper to taste
Combine water, rice, and 1/4 teaspoon salt in a dark pot, cover and place in Global Sun Oven. Cook until the rice is tender. About 1 hour.
While the rice is cooking heat the olive oil in a skillet over medium-high heat. Add celery and onion and sauté until the onions are translucent. About 5 mimutes. Add the asparagus, stir to combine and saute for another 3 minutes.
Add the cheese to the skillet, breaking it up as stirring to coat the vegetables. Season to taste with salt and pepper.
Combine the vegetable cheese mixture with the rice and fresh basil in a large bowl.
Spread the mixture in an oiled casserole dish, cover tightly with tin foil and a dark tea towel. Place in Global Sun Oven and bake until heated through. Serve hot.
Makes 6 servings