1/2 cup yellow squash, julienne cut
1/2 cup zucchini, julienne cut
1/2 cup carrots, julienne cut
1/4 cup red bell pepper, chopped
1/2 cup mushrooms, chopped
3 tbsp. butter, divided
2 cloves minced garlic, divided
2 cups uncooked brown and wild rice
1 chicken bouillon cube
1/2 (10 oz.) can cream of celery soup, undiluted
1/4 cup grated Parmesan cheese
2 green onions, chopped
1 (15 oz.) can Le Sueur young peas w/ pearl onions and mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sage
1/4 tsp. allspice

Sauté first 5 ingredients in a skillet with 1 tablespoon butter and 1 clove garlic, cooking on medium heat until tender.

Meanwhile, bring a pot with amount of water indicated on rice package (usually about 4 cups), 2 tablespoons butter, minced garlic clove and bouillon. Add rice and simmer covered from time specified on package.

As rice and vegetables are cooking, combine soup, spices, cheese, onion and peas. Mix well.

When all is done cooking, mix vegetables into rice and pour into a lightly greased casserole dish or pan. Pour soup mixture over rice. Cover with lid or foil and bake for 30 minutes in a 350°F oven. Remove foil/lid and bake for an additional 10 minutes. Garnish with additional green onion if desired.

Submitted by: Caitlin O.