Veggie Casserole

Serves 6
135 Calories per serving

Here's the recipe:

(all fresh veggies)
Broccoli - 3 Cups
Squash (summer) - 1 Cup diced
Carrots - 1 Cup diced
Brown rice - 1 Cup
Chicken Stock (or vegetable stock) - 3 Cups
Cream of celery fat free - 1 Can
Fat free shredded cheddar cheese - 1 Cup
Light butter - 1 TBSP

Place rice and 2 cups stock in a sauce pan with the butter. Add a little salt. Bring to a boil then reduce to a simmer and cover until fluffy. Chop veggies and place in steam basket over the remaining cup of stock. I just used a metal strainer in a dutch oven with a lid. Steam veggies until soft while rice is cooking. Go ahead and season veggies with salt and pepper, even a little ground coriander is a nice touch. Once it is all cooked place in an 8x8 casserole dish with the cheese and cream of celery. Mix well. Cover and bake at 350 degrees for about 15 minutes.
True vegetarians can use vegetable stock. I recommend making your own with veggies and fresh herbs. Or you can use the recipe on this blog for homemade chicken stock. This will add some extra "pick-up" to your rice and vegetables.