Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.