Brown Rice Gratin

A versatile dish that can be made with any vegetables on hand and even basmati rice instead of brown.

1/2 c brown rice
2 T butter, plus extra to grease the dish
1 red onion, chopped
2 garlic cloves, crushed
1 carrot, cut into thin sticks
1 zucchini, sliced
3/4 c baby corn ears, halved lengthwise
2 T sunflower seeds
3 T chopped fresh mixed herbs
1 c grated mozzarella cheese
2 T bread crumbs (I used matzo meal since it was in the house)
salt and pepper

Cook the rice in boiling water for 20 minutes until tender. Drain well.
Lightly grease a 2 quart casserole dish with butter.
Melt the butter in a skillet. Cook the onion over low heat, stirring, for 2 minutes or until soft.
Add the garlic, carrot, zucchini and baby corn ears and cook, stirring constantly, for another 5 minutes until vegetables are soft.
Combine the drained rice with the sunflower seeds and mixed herbs and stir into the skillet. Stir in half of the cheese and season with salt and pepper.
Spoon the mixture into the prepared casserole and top with the bread crumbs and remaining cheese.
Cook in a prehated oven, 350 degrees for about 25-30 minutes or until the cheese has begun to turn golden. Serves 4.