Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  uncooked brown rice
  2        tablespoons  vegetable oil
  1              large  onion -- chopped
  2              large  clov  garlic -- minced
     1/2      teaspoon  dried dill weed
  1           teaspoon  dried thyme
  1           teaspoon  dried oregano
     1/2         bunch  parsley -- minced
     1/2         pound  mushrooms -- sliced
  1                     green bell pepper -- thinly sliced
  2             pounds  broccoli -- cut into flowerets,
                        -- discard tough
                        -- stalks
     1/2           cup  unsalted cashews
     1/2         pound  gruyere cheese -- shredded
     1/4           cup  freshly grated parmesan cheese
  1               pint  sour cream -- at room temperature

Preparation:

Cook brown rice according to package directions. In large skillet, heat oil and saute onion and garlic with dill, thyme, and oregano. When vegetables are tender, add parsley, mushrooms, and green pepper. Continue cooking for 2 minutes, then stir in the broccoli. Saute until broccoli is crisp-tender. Add nuts and remove from heat. Spread rice over bottom of 9x13-inch baking dish. Cover with vegetable mixture. Sprinkle with both cheeses and cover with sour cream. Cover and refrigerate if made ahead. Bake at 350 degrees for 20 minutes (30 minutes if refrigerated) or until mixture is bubbling and cheese is melted.

Nutritional Information:

247 Calories (kcal); 20g Total Fat; (70% calories from fat); 11g Protein; 8g Carbohydrate; 45mg Cholesterol; 119mg Sodium