APPLE RICE CASSEROLESource: Lean and Luscious and Meatless: VOL 3 by Bobbie Hinman and Millie SnyderServings: 8 This delicious side dish is a real change of pace. The rice soaks up the juice from the apples and becomes plump and sweet. We love the leftovers for breakfast -- served hot or cold with a dollop of yogurt. 2 cups cooked brown rice 3 small sweet apples, peeled and coarsely shredded 1/3 cup apple juice 1 tablespoon firmly packed brown sugar 2 teaspoons lemon juice 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 pinch ground nutmeg (1/16 teaspoonful) Preheat oven to 350 degrees F. Lightly oil a 1 1/2-quart casserole or spray with a nonstick cooking spray. In a large bowl, combine all ingredients. Mix well. Spoon into prepared pan. Cover tightly and bake 45 minutes. Serve hot.
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