Creamy Chickpea & Rice Casserole

Source: The Great Vegan Bean Book
(slightly modified by Aimee)

1.5 cups brown rice
3 cups water
2 TB olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 cup corn kernels
2 cups frozen peas/carrots
1 can (15 oz) garbanzo beans, drained & rinsed
2 TB nutritional yeast
12 oz. vegan sour cream
salt & pepper to taste

1. Place rice & water in saucepan. Bring to boil, reduce heat, simmer & cover 45 minutes.
2. Preheat oven to 350. Heat oil & saute onion & garlic.
3. In large bowl stir together cooked rice, onion & garlic, and remaining ingredients. Transfer to oiled 13 x 9 baking dish. Cook 45 minutes or until bubbly.