First...let me tell you about this RICE!!!!
It's Lundberg Jubilee.And the Product Description from the company says this about their Jubilee Blend:
Pretty and understated, Jubilee® balances a subtle aroma, restrained sweetness and mellow flavors. Add a touch of sophistication to your meal with this festive and colorful blend of Wehani®, Black Japonica™, short and medium grain red rice, short and long grain brown rice and sweet brown rice.I'm always looking for different rices! This was right up my alley! It's Vegan, with 3 grams of protein and 3 grams of fiber, too! It's a 100% Whole Grain, Gluten-Free, Kosher, and Non-GMO certified!
I don't have a photo for this one YET but the main ingredients are below...I did a Lima Bean Hummus for this, too, and that is within the Lima Bean/Almond Butter Section. A lot went into this but I had a LOT of yummy produce at home to include in it! I also have to give credit where credit is due...I was inspired by one of my all-time-favorite dishes of Dreena Burton's...from her Viva Le Vegan Cookbook - her Vicki's Quinoa Hummus Casserole. I used the same "idea" but used Lima Bean Hummus instead of her suggested Hummus, I used this Jubilee Rice instead of Quinoa, and I used a slew of these veggies instead.
Here are the ingredients I used for this casserole: