Source: dLife

A variety of sautéed vegetables baked with rice.

Servings

2 tbsp vegetable oil
2 chopped green bell peppers , cut into strips
1 cup fresh chopped onion , divided
2 cup fresh cauliflower , chopped
2 cup fresh broccoli florets , chopped
2 medium garlic cloves , chopped
0.5 tsp fresh thyme
0.5 oz Bouillon, chicken, sodium free, instant packet
2 cup cold water , hot
1.5 cup quick cooking brown rice
3 tbsp low sodium soy sauce

1 Begin by heating a skillet with the vegetable oil.
2 Cook 1/2 cup of the chopped onion along with the cauliflower, broccoli, and garlic for 5 minutes until tender.
3 Remove from the heat and set aside to keep warm.
4 Preheat your oven to 350 degrees F.
5 In a 2-quart casserole dish, dissolve the bouillon granules in water. Put in the rice, 1/2 cup of onion, and the soy sauce.
6 Cover and bake for 20 minutes.
7 Remove the casserole from the oven and stir in the sautéed vegetables.
8 Cover and bake an additional 10 to 15 minutes until all the liquid is absorbed.