Brown Rice Casserole with Asparagus and Mushrooms

• 1 cup brown rice, uncooked
• 2 cups water
• 1 pound asparagus, cut into 2" pieces
• 1/2 pound mushrooms, chopped
• 1 medium onion, chopped
• 1/4 cup pignolias, toasted
• 4 eggs
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon marjoram
• 1/4 cup grated mozzarella cheese
• butter or margarine (to grease the pan)

Method

Preheat the oven to 375°F.

Bring water to a boil in a heavy pot or Dutch oven, then stir in rice. Bring back to the boil, then immediately reduce heat to medium-low to allow rice to simmer gently.  Cook, covered, for 30 minutes.  Do not open pot while cooking. 

When rice has softened, but is not completely cooked, mix it with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle cheese on top. Bake in preheated 375°F  oven for 20 - 25 minutes.

Contributor: Donna Hines

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