Home-style Brown Rice Bake

Ooh! This tasted better than it looked, simply because it was in the oven for a LONG time, and little veggies and grains tend to get a little extra brown around the outside making it look not so fresh, but the cooking time in the dish made it a yummy ray of digestive qi emanating from that delightful cooking pot (all ceramic, which means stove and oven proof).

Cook some brown rice on the stove top with 2:1 water (so 2 cups water for 1 cup rice)

Sautee in veggies with some oil:

onions

garlic

carrots

mushrooms

Once soft add the cooked rice and stir.

Crack in 2 eggs and stir those in until mixed and scrambly.

Add black pepper, nuts, beans, whatever, and a little tamari to richen it.

Pop it into the oven and let it bake for a while!! If company is coming over in an hour, set the oven low and check on it, but if dinner is waiting, you don't need to bake it, or pop it in the oven for a very short time at moderate heat (375F?)

Garnish with fresh herbs like parsley if you wish!! It might make it look "fresher" looking if it's been in the oven for a while!

Sautee in the pan the veggies. Add