1 cup dry brown rice
1 onion, chopped in a small dice
1-1/2 cups chicken stock
1 teaspoon salt
1 head broccoli, cut into small florets
3 ears fresh corn, shucked with silk removed
2 large eggs, beaten
1 teaspoon garlic powder
1-1/2 cups Parmesan cheese, shredded
3 tablespoons fresh parsley, roughly chopped
Preheat oven to 350 degrees F and lightly grease a 9-by-13 casserole dish.
Place brown rice and onion in a medium-sized pot with chicken stock and salt. Place lid on the pot and bring to a boil.
When it comes to a rolling boil, turn the heat down to low and allow to simmer for 15 to 20 minutes, until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
Place the broccoli into a large bowl.
Cut the kernels off the corn and add to the broccoli. Hold the cob over the bowl and run your knife down the cob so the milk falls into the bowl. Add the cooked rice and mix well.
In a small bowl combine eggs, garlic powder and 1 cup of Parmesan cheese. Pour over the broccoli and rice mixture and stir well.
Pour the entire contents of the bowl into the greased casserole dish and sprinkle the remaining 1/2 cup Parmesan cheese over top.
Place the casserole into the oven and bake for 45 minutes until the casserole is hot and bubbling throughout and the cheese is melted.
Sprinkle the entire dish with parsley just before serving.