Brown Rice "Mac and Cheese"

Homey and inviting are two words I used to describe this recipe offering, created by my foodie friend Canice.  Casseroles sometimes get a bad rap as low-brow, high calorie food only good when you need comfort

But that needn't be the case.  Take away the minute rice, the condensed soup and the processed cheese, and replace them with "real food" and suddenly you have an easy meal, great on a budget, and full of nutrients.

I mean look at the yummy specks of colorful veggies!

Bo and I could have easily handled more veggies, but if you are just trying to get a few into your family, this is a great way to do it!  And if they love macaroni and cheese, all the better

Brown Rice "Mac and Cheese" (Recipe by my friend Canice)

3 cups cooked brown rice
1 T oil1/4 cup chopped onions

2 cloves garlic2 cups chopped vegetables (bell peppers, peas, zucchini etc)

6 oz mushrooms, choopedsalt and pepper1/2 T butter, melted
1 T flour
1 1/4 cup whole milk (I didnt have whole, so I used 1 cup skim whisked with 1/4 c plain yogurt)
1 t Dijon mustard
1 cup sharp Cheddar, shredded
1/2 cup of your favorite cheese (I used goat cheese), shredded or cubed

Heat oven to 350°.  Coat a casserole dish h with canola spray and set aside.

Place cooked rice in a large mixing bowl and set aside.

Heat the oil in a pan.  Add the onion and cook until soft, about 5 minutes.  Add the garlic and vegetables, cooking until they begin to form a crust anbd the mushrooms have released all their juice.  Mix them with the rice the place in prepared casserole

Put a small saucepan over medium heat. Warm pot and add butter. Melt butter and add flour, whisking constantly. Cook, stirring, one minute until flour is golden and cooked out. Slowly stir in milk, whisking constantly. When milk is incorporated, bring to a boil and boil one minute, whisking. Reduce heat and stir in mustard. Simmer, stirring constantly, two minutes. 

Remove from heat and stir in cheeses. Stir well until cheese is melted and add salt and pepper to taste. Pour over rice mixture. 

Pour into prepared dish and bake, covered, 30 minutes. Remove foil and finish baking 10 minutes.  Let rest five minutes and serve.