Author: Miriam Erlichman

Autumn is here, with fall colours on trees and a nip in the air. Long-time member Miriam Erlichman gives us a delicious way to welcome the season – with a hearty fall casserole! Every ingredient needed to make this satisfying meal can be sourced at Karma. Chalk this up as one more reason to drop by the store 🙂

Ingredients:

• ½ cup of uncooked white basmati or Thai Jasmine rice
• 2 medium carrots chopped
• 2 sticks of celery with leaves thinly sliced
• 6 shallots thinly sliced
• 1-2 cups of sliced mushrooms
• 2 overripe medium sized tomatoes
• 1 medium size zucchini diced
• 1 tsp of celery seeds
• 1 tsp of cumin seeds
• 1 tsp of ground coriander seed
• 1 tsp of Go Bio organic broth powder
• 2-3 tbl of tamari
• 1 tbl of coconut oil
• 1 tsp of pink Himalayan salt
• ½ tsp of black pepper ground
• 2 and ½ cups of water or stock
• ½ cup of mixed fresh herbs or chopped green onions

Method:

• Add the coconut oil to a heavy ovenproof saucepan or casserole dish
• Heat the dish on a medium flame
• Sautee the shallots with the seed spices till smells aromatic
• Add the chopped tomatoes and cook till tomatoes have softened
• Add the remainder of the vegetables, fluid and washed rice.
• Simmer for 10 minutes on stove top while occasionally stirring.
• Add salt, pepper, mixed herbs, and the organic broth powder and stir well.
• Place in the oven with lid on @325- 350 for about an hour.
• Check after ~ 45 minutes… as you may need to turn down heat.
• Serve with salad, sauerkraut, and steamed broccoli.