Spiced Pear and Sweet Potato Casserole
1 cup brown rice (short or long grain)
1 sweet potato (or squash), peeled and diced
1 pear, chopped
1 tablespoon lemon juice
2 tablespoons raisins or dried cranberries
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
1. Preheat oven to 350 degrees F. Put rice in a casserole dish that has a lid, along with 2-3 cups water. If you use more water, it'll take longer to cook but will be much softer. You can speed up the cooking time if you add water that's already boiling.
2. Add the rest of the ingredients, and stir a bit to combine everything. Put the dish in the oven for 1 1/2 hours (for 2 cups water) to 2 hours (3 cups water).
3. Make sure the rice and sweet potatoes are soft and fully cooked. Some ovens will take longer than others, and it also depends on the thickness of the dish you're cooking in.
Leave plenty of time; as long as there's enough liquid, you can't overcook this dish, the rice will just keep absorbing water and getting larger and softer. You can easily bake this ahead of time, and then put it back in the oven with a bit more water to reheat and serve.
Source of recipe: To watch a free video of me making this spiced pear and sweet potato casserole, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/spiced-pear-sweet-potato-casserole