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.
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.