APPLE RICE CASSEROLE
Source: Lean and Luscious and Meatless: VOL 3 by Bobbie Hinman and Millie Snyder
Servings: 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.