Baked Soy-Glazed Vegetable and Brown Rice Casserole

• Brown Rice

  0.8 cup
• Vegetable Broth

  1.5 cup
• Broccoli Florets

  1.5 cup
• Carrots, sliced

  1 cup
• Red Bell Pepper, diced

  0.5 cup
• Shelled Edamame

  0.5 cup
• Low Sodium Soy Sauce

  3 tbsp
• Rice Vinegar

  1 tbsp
• Honey

  1 tbsp
• Sesame Oil

  0.5 tsp
• Garlic, minced

  2 cloves
• Fresh Ginger, grated

  1 tsp
• Olive Oil

  1 tbsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp
• Toasted Sesame Seeds

  1 tsp

All Steps

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (approximately 8x8 inch).

2. 2

   In a medium saucepan, combine the brown rice with 1.5 cups of vegetable broth and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. The rice will not be fully cooked but will absorb some liquid.

3. 3

   While the rice simmers, prepare the soy glaze: In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until well combined.

4. 4

   In a large bowl, toss the broccoli florets, sliced carrots, diced red bell pepper, and shelled edamame with olive oil, salt, and black pepper.

5. 5

   Once the rice has simmered, transfer it to the prepared baking dish and spread it evenly across the bottom.

6. 6

   Arrange the seasoned vegetables over the rice layer in the baking dish.

7. 7

   Pour the prepared soy glaze evenly over the vegetables and rice. Gently stir everything together in the baking dish to ensure all ingredients are coated.

8. 8

   Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

9. 9

   Remove the foil, gently stir the casserole, and bake uncovered for another 10-15 minutes, or until the vegetables are tender-crisp and most of the liquid has been absorbed.

10. 10

    Garnish with toasted sesame seeds before serving hot.