Asparagus & Brown Rice Casserole

A Sun Oven recipe.

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

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Course Sides

Servings 6

Calories 339 kcal

Equipment

• 1 All American Sun Oven
• 1 Stove or grill To saute
• 1 Casserole dish

Ingredients

  

• 2 cups Brown rice
• 4 ½ cups Water
• ¼ cup Salt
• 3 tablespoon Olive oil
• 1 cup Celery Finely chopped
• 1 Yellow 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

Instructions

 

• Set the Sun Oven out to preheat
• Combine water, rice, and ¼ teaspoon salt in a dark pot, cover and place in 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 minutes.
• Add the asparagus, stir to combine and sauté for another 3 minutes.
• Add the cheese to the skillet, breaking it up as you stir 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 Sun Oven and bake until heated through. About 45 minutes to 1 hour.
• Serve hot,

Keyword Asparagus, Casserole