Vegetables Recipes - Country Brown Rice Casserole

Ingredients

• 600 ml/2 1/2 cups vegetable stock

• 225 g/8 oz/1 cup brown rice

• 1 onion, chopped

• 225 g/8 oz/4 cups button mushrooms, quartered

• 425 g/15 oz/1large can flageolet beans, drained

• 350g/12 oz/1 large can Mexican sweet corn (corn with bell     peppers), drained

• Salt and freshly ground black pepper

• 298 g/10 1/2 oz/1 can condensed cream of mushroom soup

• 278 g/10 1/2 oz/1 can asparagus, drained

• 100 g/4 oz Cheddar cheese, grated

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Method:

1. Bring the stock to the boil in a flameproof casserole (Dutch oven).

2. Add the rice and onion, stir then cover and simmer for 15 minutes.

3. Stir in the mushrooms and cook for a further 5 minutes. Stir in the flageolets, sweet corn and a little salt and pepper.

4. Spoon the soup on top, arrange the asparagus spears attractively over and sprinkle with the cheese.

5. Grill (broil) until the cheese is bubbling and turning golden brown.