Rice and Vegetable Casserole (gluten free)

• ¾ cup of white or brown rice
• ½ teaspoon of salt
• 1 cup of mushrooms, quartered
• 1 cup of sliced carrots
• One 15 ½ ounce can of kidney beans, drained and rinsed
• ½ cup cashews
• 3 tablespoons chopped fresh parsley
• ¼ cup chopped onion
• ½ teaspoon garlic salt
• 1 ½ cups of gluten free vegetable broth
• ½ cup grated Cheddar cheese

Preheat oven to 350 degrees. Pour rice in the bottom of a 2 quart casserole dish and sprinkle the salt. Mix in a bowl the mushrooms, carrots, beans, cashews, parsley, onion and garlic. Add the vegetable broth.  Pour mixture over the rice, cover and bake for about one hour, stirring once at 30 minutes. Remove, sprinkle on the cheese and let stand 5 minutes for the cheese to melt.