Jennifer's Jubilee Veggie Lima Bean Hummus Casserole

 

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:

Lundberg - Jubilee Gourmet Blend of Whole Grain Brown Rice, 1 c. Cooked, Baby Lima Beans, 1 cup Fresh Ground Almond Butter, 2 Tablespoon Broccoli, 2 cup Onions - Raw, 1 medium (2-1/2" dia) Eggplant - Raw, 2 cup, cubes Squash - Zucchini, includes skin, raw, 1 large Mushrooms - Raw, 1 cup, pieces or slices Generic - Cherry Tomatoes, 1 cup Wildtree - European Dippind Oil- Mediterranean Balsamic, 2 Tsp