Broccoli-Rice Bake with Coconut Curry Sauce

2 C brown rice, rinsed well
4 C water
1 can (14 oz.) coconut milk
1 Tbsp. cornstarch
1 Tbsp. curry powder
½ C chopped cilantro
2 tomatoes, chopped
1½ tsp. sea salt
Mixed vegetables - see below
2 Tbsp. coconut oil
Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. In a frying pan, lightly sauté harder veggies on medium high for 5 min., then add softer/smaller veggies and sauté another 2 min. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to a small pan.  Heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened.
Keep brown rice, veggies and curry sauce separate and let kids assemble themselves.
Garnish with the tomato, and cilantro. Serve hot. Serves 6-8.

I used 1 crown of broccoli, 1 zucchini (cut in large julienne slices), 10 baby carrots cut in sticks, 1/2 red bell pepper, 1/2 yellow pepper

3 stems of broccoli (including most of stalk), cut into bite-sized pieces

8 oz. mushrooms, washed well and cut in thirds

Recipe slightly adapted from green smoothie girl.