Asparagus and Brown Rice Casserole
Servings: 6
Calories: 339kcal
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,
Nutrition
Calories: 339kcal | Carbohydrates: 55g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 957IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg
