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Broccoli Wild Rice Casserole

Name: Broccoli Wild Rice Casserole
Ingredients: 2 c cooked wild rice; 2-1/2 c vegetable broth; 8oz steamed broccoli; 8 oz button or cremini mushrooms, diced; 2 tbsp olive oil; 1/2 c onion finely diced; 1 medium carrot peeled and finely diced; 2 stalks celery finely diced; 2 tbsp flour; 1 cup almond milk (this is where i’d recommend something thicker like cashew or macadamia milk); 1/2 cup nutritional yeast; 1/2 tsp salt; 1/8 tsp pepper; 1/2 tsp garlic powder; 1 cup french fried onions

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Katie Moran

12 recipes

Ingredients

2 c cooked wild rice
2-1/2 c vegetable broth
8oz steamed broccoli
8 oz button or cremini mushrooms, diced
2 tbsp olive oil
1/2 c onion finely diced
1 medium carrot peeled and finely diced
2 stalks celery finely diced
2 tbsp flour
1 cup almond milk (this is where i’d recommend something thicker like cashew or macadamia milk)
1/2 cup nutritional yeast
1/2 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
1 cup french fried onions

Preparation

Preheat oven to 350f
Cook the wild rice according to packaging
Keep in mind 1 cup uncooked rice comes out to be about 3 cups cooked
Steam the broccoli and set aside
In a large saute pan, add oil, onions, carrots and celery
Cook until tender
Add the diced mushrooms to the sauteed vegetables and season with salt, pepper, and garlic powder
Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute
Add the broth and bring to a boil
Add the non-dairy creamer, nutritional yeast, cooked rice, & broccoli and stir to combine
Allow to cook until it thickens
If you prefer a thiq sauce like me, allow to cook down further)
Transfer the mixture to a 9x9 casserole dish and top with fried onions
Bake for about 25 minutes or until golden and bubbly
Allow to cool for about 10 minutes
It continues to set as it cools