Mediterranean Brown Rice Vegetable Bake

From Cooking Light

2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, chopped
1 cup chopped fennel
2 cups finely chopped mushrooms
1/2 cup sun-dried tomatoes, chopped
1/2 cup low-fat ricotta cheese
2 eggs
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cups Mahatma Brown Rice, cooked
1/2 cup roasted almonds, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded Parmesan cheese

1 Preheat oven to 350. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onions, garlic, and fennel; saute 6 minutes. Add mushrooms and tomatoes. Cook until all of the liquid has evaporated from the pan. Set aside and cool completely.

2 In a large mixing bowl, mix together ricotta cheese and eggs. Add cooled, cooked vegetalbe mixture and the remaining ingredients, including Mahatma Brown Rice. Mix well.

3 Lightly coat a 1.5 quart oven proof baking dish with oil. Place mixture in dish and cover with aluminum foil. Bake for 40 minutes.