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Vegetarian Gluten Free Casserole

Serves 6 to 8

Ingredients:

Brown rice, cooked, approx. 2 cups (or if you are trying to cut carbs, substitute quincoa)

Sauce:
2 tbsp veg oil
1 tbsp butter
1 cup chopped roasted red onion
3 cloves garlic, chopped finely
3 roasted shallots, chopped finely
3 roasted red peppers
3 roasted yellow pepper
3 stalks of peeled and chopped celery
2 –28 oz cans of organic tomatoes
1-5 oz can tomato paste
3 tsp brown sugar
¼ cup chopped fresh Italian parsley
2 bay leaves
½ cup good red wine
Hint of Leah and Perrins
Salt and pepper to taste
*pan fried mushrooms optional

Cheeses:
3 – 4 cups mozzarella cheese, grated
¼ cup freshly grated parmesan cheese

Wild Rice/Cranberry Stuffing or Side Dish

1 cups chopped yellow onion
2/3 cup chopped celery
1/4 cup butter
3 1/2 cups chicken stock
1 cup wild rice, washed and drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup brown rice
1 cup dried cranberries

1/2 cup roasted chopped walnuts
1 tablespoon fresh lemon juice
1 tsp dried thyme, 1 tsp savory

Saute onion and vegetables in butter until soft. Bring chicken broth to boil. Add two rices and simmer 15 min or until "al dente." Mix all ingredients together and bake in casserole dish at 350 oven for 30 minutes, adding 1/2 cup hot water. Or stuff into turkey or chicken as filling.