Here is a tasty casserole brimming with fresh vegetables and loaded with taste.

Vegetable Rice Bake


1 onion, chopped
2 cloves garlic, minced
2 small zucchini, chopped
1 red pepper, chopped
1 cup mushrooms, chopped
1 cup cherry tomatoes, halved
2 cups kale, chopped
2 Tbsp olive oil
1 Tbsp Herbamare
1 tsp Italian seasoning
1 Tbsp tamari or Braggs
1 ½ cups mixed brown and wild rice
3 cups water
2 cups cooked black beans, rinsed and drained
1 3-inch piece wakame (seaweed)

Saute vegetables in olive over medium heat. When tender add remaining ingredients. Bring to a boil, and bubble for 5 minutes. Transfer to a 9×13 baking dish. Bake at 350F until all liquid has absorbed (approx 35-40 mins). Remove from oven, fluff with fork. Let stand 5 minutes. Serve with a green salad.