Skillet Casserole

I threw this together with the produce in the refrigerator and some canned beans.  It was amazingly good.


2 cups brown rice
1 onion
½ head cabbaged chopped
1 can fire roasted tomatoes
2 stalks celery sliced
2 cans cannelini beans
1 small bag of baby spinach
6 cloves garlic
1 t. dried thyme
Organic vegetable base bouillon


Prepare rice in rice cooker with 4 cups of water.

In skillet fill ½ full with water and add some salt.  Bring to a boil and cook cabbage for 3 minutes and set aside.  Pour out most of water except for about 1 cup.  Add onions and 2 – 3 T. of bouillon to skillet and salt and pepper.  Put lid on and cook till onions are translucent.  Next add celery and cook until tender.  Add 3 cloves of minced garlic.  Then add tomatoes, cabbage, thyme, remaining garlic and salt and pepper to taste.  Mix together until mixture almost comes to boil.  Now add spinach and cook down.   Pour this mixture over cooked brown rice and serve.

Variations:  Add one can of tomato paste
  Add ½ cup of julienne dried tomatoes
  Add 1 t. of mild chili powder