Excuse me for not posting in a few days, this week has been unreal. I'll post about our weekend tonight or tomorrow. This will be post number 2 in my little food series, I hope you enjoy!

Rice Casserole
This is a little spin on a plain rice casserole, I added some delicious veggies in the mix!

1 small onion, chopped
2 garlic cloves, minced
2 tablespoons flour
2 cups of soy milk (other forms of milk are cool, if you're into that)
2 cups shredded cheddar cheese
1 1/2 cup brown rice, cooked (follow packaging directions, should be around 4-5 cups once cooked)
1 cup bread crumbs
Salt and pepper
Seasonings of your choice

Directions
1. Preheat oven to 350 degrees
2. Steam broccoli and carrots until tender, drain off excess moisture, and place into big bowl (This will be your mixing bowl)
3. Add butter to a saucepan, once melted add onions and garlic and cook until softened. Add flour to the saucepan and stir until it is golden brown, then slowly pour the milk in and whisk together. Whisk until the mixture is brought to a simmer, then let the sauce thicken some while whisking often. Once the sauce is thick remove in from the heat and whisk in 1 cup of the shredded cheddar cheese, salt and pepper, and your desired seasoning. I used a little bit of old bay seasoning (because I didn't have paprika) and Richards seasoning.
4. Put the rice into the mixing bowl with the broccoli/carrots and pour the sauce on top. Stir around until all mixed and add salt and pepper to taste.
5. Spray a 9x13 pan with oil (I use olive oil), put mixture in the pan, spread out the other cup of cheese on top, and then sprinkle the bread crumbs on top of that. Spray the top of the casserole with oil, the place in the oven for 20 minutes. After baking, I like to broil the top just for 2 or 3 minutes to get a crispy topping. Let the casserole sit for a few minutes (If you can make it that long) and enjoy!!