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Harvest Wild Rice Casserole

4 cups wild rice, cooked according to package directions
1 medium onion, chopped

1 clove garlic, minced

1 medium eggplant, peeled and cubed

3 small zucchini, sliced with peel
1 teaspoon basil
Salt and pepper to taste

1 (20-ounce) can chopped tomatoes, drained of liquid
1 tablespoon Horseradish
2 cups grated Muenster cheese

1. Heat oven to 350ºF.
2. Prepare rice according to package directions. Place in a 9 x 13-inch baking dish.
3. Heat oil in large skillet. Sauté onions and garlic until soft. Add eggplant and zucchini, basil and salt and pepper to taste for 3 minutes.
4. Add tomatoes and horseradish. (Remember to drain of all liquid.) Pour over rice in baking dish.
5. Sprinkle with cheese over top.
6. Bake 20 minutes or until cheese is melted over top.

Makes 8 servings.

Recipe provided  courtesy of Horseradish.org.

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