Rice-Mushroom with Veggies Casserole recipe

I made this for the first time tonight by combining parts of four different recipes. It came out great, and even my picky 11 year-old loved it!
Miriam

Ingredients:

2-3 cups cooked brown rice (I used 3)

2 cups fresh broccoli florets

1 cup green peas (fresh or frozen)

1/2 green pepper chopped

½ bunch fresh basil (about 20 leaves) chopped
8 oz vegetable broth
2 chopped onions
2 garlic cloves minced
8-16 oz mushrooms
1/4 cup butter
1/4 tsp sage
1/4 tsp turmeric
1/4 tsp oregano
Salt and pepper to taste

Cream sauce:

1/3 cup raw cashews
1 cup water
½ cup almond milk

Instructions:

In a high-speed blender, grind the cashews by themselves first until fine; add the water and milk, and blend thoroughly. Set aside.

In a large pot, sautee onions in butter. Add garlic and mushrooms and sautee some more.

When the mushrooms look mostly cooked, add cream sauce, spices, and vegetable broth and mix. Then add rice, broccoli, peas, green pepper, and basil and mix.

Pour into large casserole dish (lined with coconut oil) and bake at 350 for 30-40 minutes.