1 1/2 c. uncooked brown rice
3 c. water
1/2 tsp. salt
1 lg. onion, chopped
2 cloves garlic, minced
1/2 tsp. each dill & thyme
1 tsp. oregano
1/2 bunch parsley, minced
1/2 lb. mushrooms, sliced
1 green pepper, seeded, sliced
2 lb. bunch broccoli
2-3 tbsp. peanut or corn oil
1/2 c. cashews
1/2 lb. Swiss or Gruyere cheese
2 tbsp. grated Parmesan cheese

Put rice in heavy pan with tight fitting lid. Add water and salt. Bring to a rapid boil; stir once. Reduce heat; simmer, covered, 45 minutes or until all water is absorbed.

Meanwhile, prepare all vegetables and herbs. Heat oil in large frying pan. Add onions, garlic and herbs (except parsley). Saute until onions begin to get soft. Add parsley; stirring well. Add mushrooms, broccoli and pepper. Cook until broccoli is deep green; stir frequently. Remove from heat; toss in nuts.

Spread rice in oiled casserole. Cover with vegetable mixture; sprinkle with cheeses. Bake at 350 degrees for 15 minutes, until bubbly. Serves 6 or 8.