brown rice casserole

don't you think this photo came out good?
casseroles aren't known for their prettines

Last night, i was craving some kind of pinto bean salad, and while i didn't find quite what i wanted, this was still really amazing... besides the little bit of cornstarch i added, it's a perfectly diabetic friendly dish, too. i didn't add bread crumbs because i haven't made any wheat bread yet, but i'm adding it to the recipe because i know it'll make this even better.

3/4 c. quick cook brown rice
2 c. vegetable broth
1/2 c. broccoli, cut into small pieces
1/2 c. asparagus, cut into 1-inch pieces
about 1 tbsp cornstarch, mixed in cold water
1 can pinto beans, drained and rinsed
2 medium tomatoes, seeded and diced
salt, pepper, sage, and red pepper flakes (or add fresh peppers)
1 c. mozzarella
wheat bread crumbs

Combine rice, vegetable broth, broccoli, and asparagus in saucepan. Bring to a boil and reduce heat to medium-low and let simmer, covered, for 10 minutes. Add cornstarch a little at a time, stirring after adding some, until leftover vegetable broth thickens to become gravy-like.

Add tomatoes, pinto beans, and spices, and cook uncovered for 5-10 minutes. Pour into casserole pan and cover with cheese and bread crumbs. Bake at 400 F until cheese is starting to bubble and bread crumbs are toasted.