2 tbsp. butter, melted
1 1/2 c. uncooked brown rice
2 lg. onions, chopped
2 lg. onions, chopped
3 c. from dehydrated vegetable broth
3 tbsp. soy sauce
1/2 tsp. thyme
1 tsp. salt
3 tbsp. peanut oil
2 cloves chopped garlic
1 bunch broccoli florets
1 head cauliflower, cut up
2 red peppers, cut into strips
1 c. cashews
2 c. (8 oz.) shredded Cheddar of Monterey Jack

In a large 2 quart casserole, mix butter, rice, half of the chopped onion, broth and soy sauce. Cover and bake at 350 degrees for 20 minutes. Remove from oven. Stir in thyme and salt. Heat oil in a skillet and saute remaining onion and vegetables for 5 minutes over high heat.

Pour over rice mixture. Cover and bake for 10 minutes. Remove lid and sprinkle with cashews. Mound Cheddar around edges and bake for 5 minutes or until cheese is melted. Serves 6 as a main dish.