This is a hearty-flavored casserole that really works around the holiday season. Fix this for Thanksgiving dinner, as is, or prepare it for Stuffed Acorn Squash.  

• 4 cups of wild and brown rice, combined, cooked (A blend can be purchased or you can combine the two before cooking)   
•     1 tablespoon vegan butter or ¼ cup vegetable broth 
•     ½ cup onions, diced    
•     1 clove garlic, minced    
•     ½ cup red bell pepper, diced    
•     1 cup mushrooms, sliced 
•     1 (14.5 oz) can of stewed tomatoes 
•     ½ cup olives, sliced (optional)    
•     ½ cup of water       
•     1 teaspoon salt
•     Freshly ground pepper 
•     ½ cups of sliced almonds, roasted    
•     Zest of 1 lemon 

Preheat oven to 350°F (175°C). Lightly oil casserole dish or pan.  Cook brown and wild rice together per instructions on package. In skillet add vegan butter or vegetable broth to sauté onions, garlic, red bell pepper, and mushrooms until tender crisp. Put mushroom mixture, wild and brown rice, stewed tomatoes, olives, water, salt and pepper together in casserole dish. Taste for seasonings.  Cover and bake for 35 minutes. Remove from oven and stir and add water or broth if too dry. Remove cover and return to oven for 15 more minutes. Remove when ready and taste for salt and pepper. Sprinkle almonds and lemon zest over top of casserole. Keep covered until time to serve.