RICE AND ARTICHOKE CASSEROLE

Ingredients:
2 cups boiled brown rice
9-ounce/250g package frozen artichoke hearts, defrosted
4 cups water
1 vegetable bouillon cube
2 cloves garlic, chopped
1 Tbs. chopped parsley
Salt and pepper
1 tbs. grated Parmesan cheese (use when in maintenance).
A few fresh mint leaves
Recipe:
1. In nonstick casserole dish place uncooked rice, distributing throughout dish.
2. Arrange defrosted artichoke hearts on top of rice.
3. Pour water and dissolved vegetable bouillon cube.
4. Add garlic, parsley, salt, pepper and Parmesan cheese.
5. Sprinkle a few mint leaves.
6. Bake in a preheated 350 F/180 C oven for 35 minutes. If rice absorbs all liquid add a little more water.
7. Serve warm with plain nonfat yogurt (when in maintenance)
Serves:
4
Notes:
Artichokes are a good source of vitamin C and folic acid, a vitamin that is particularly required at times of increased growth and stress. It appears that those who are depressed can be markedly deficient in folic acid and correcting this deficiency imp