Zucchini and Brown Rice Casserole
rec.food.recipes/Diana Hamilton (1998)

Here's a fairly low-fat casserole for the vegetables probably coming in from some people's gardens about now. Makes a fine main dish, as far as I'm concerned. I used to use ground ginger in this, but it always "needed something." I switched to ginger juice last week and I think it finally did the trick!

I haven't made a strictly vegetarian version, but I imagine a good vegetable stock would work well.

1 cup raw brown rice
1 tbsp vegetable oil
1/2 cup green onion chopped
1 medium green pepper chopped
3 medium zucchini sliced 1/4-inch thick
3 medium tomatoes chunked
2 cups boiling defatted chicken stock or water
3 chicken bouillon cubes (optional, if using water)
1 tbsp soy sauce (more or less, depending on saltiness of stock)
2 tsp fresh ginger juice
1 clove garlic pressed

Saute rice in oil until golden brown. Spread evenly in a glass 13x9-inch baking dish, swishing rice around in the dish first to grease the sides.

Layer vegetables over rice in order given. Dissolve cubes (if using) in water, add soy sauce, ginger juice and garlic, then pour mixture over casserole. Cover with foil and bake 350F about 1 hour 15 minutes until liquid is absorbed and rice is done.