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

Preparation

  1. Preheat oven to 350f

  2. Cook the wild rice according to packaging

  3. Keep in mind 1 cup uncooked rice comes out to be about 3 cups cooked

  4. Steam the broccoli and set aside

  5. In a large saute pan, add oil, onions, carrots and celery

  6. Cook until tender

  7. Add the diced mushrooms to the sauteed vegetables and season with salt, pepper, and garlic powder

  8. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute

  9. Add the broth and bring to a boil

  10. Add the non-dairy creamer, nutritional yeast, cooked rice, & broccoli and stir to combine

  11. Allow to cook until it thickens

  12. If you prefer a thiq sauce like me, allow to cook down further)

  13. Transfer the mixture to a 9x9 casserole dish and top with fried onions

  14. Bake for about 25 minutes or until golden and bubbly

  15. Allow to cool for about 10 minutes

  16. It continues to set as it cools

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