This recipe comes from Sunset Magazine's "Favorites" cookbook. It's meatless, and perfect for using up the bounty from your garden.

Brown Rice & Vegetable Casserole with Salsa

2 1/2 cups water
1 cup long-grain brown rice
2 chicken bouillon cubes
About 1 pound broccoli
About 1 pound cauliflower
2 medium-size yellow crookneck squash or zucchini
1/4 cup sliced celery
1/4 pound mushrooms, sliced
1/4 cup shredded carrot
1/4 cup chopped green onions (including tops)
1/2 teaspoon soy sauce
1 can (about 7 oz) mild green chile salsa
About 20 cherry tomatoes, cut in half
3 slices (1 oz. each) jack cheese, cut in half
3 slices (1 oz. each) Cheddar cheese, cut in half
3 tablespoons roasted, salted sunflower seeds

Cook the rice in the water with the bouillon cubes for about 45 minutes, until tender.

Break the broccoli into bite-size flowerets with 2-inch stems. Reserve remainder of stems for other uses. Break the cauliflower into similar sized flowerets, and slice the squash into 1/2-inch thick rounds.

Pour water into a 5 quart kettle to a depth of 1 1/2 inches. Bring to a boil and steam the vegetables in a rack over the boiling water until almost tender, 8 - 10 minutes. Add the mushrooms, cover, and cook 2 more minutes. Set aside.

When the rice is done, add the carrots, onions, and soy, stirring lightly with a fork. Spread evenly in a greased shallow 2-quart casserole or baking dish. Spoon the salsa over the rice and top with the steamed vegetables and the tomatoes. Cover with alternating slices of the cheeses, overlapping the edges slightly. (At this point you can cover and refrigerate it until the next day.)

Bake, uncovered, in a 350 degree oven for 15 to 20 minutes (25 to 30 minutes if refrigerated) or until heated through. Sprinkle with the sunflower seeds and serve immediately. Makes 6 servings.