Root Veggies and Brussels on Rice -- It's the Yummiest!

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Use a 13 x 9 glass baking dish

Ingredients

2 cups brown and wild rice (I used Lundberg Organic Rice.)

Spread in bottom of dish

Pour 1 boxes of organic mushroom soup with 2 cups of water or, if you don't like mushrooms, use 2 cups veggie broth and 1 cup water.

Top with mixture of rutabagas, carrots, gold potatoes, yams, and Brussel sprouts. Drizzle a little water over veggies.

Season with sea salt, pepper, organic oregano, garlic powder, cumin, and turmeric, and/or other seasonings you like.

Cover and bake at 400 degrees for 1.5 hours. Check after an hour to ensure that rice and veggies are getting soft and add a little water if getting too dry. Bake uncovered 10 minutes.

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