Cheesy Broccoli Rice Casserole
Ingredients
-
1 and ¼
cup
long grain white rice
-
14
ounces
frozen broccoli, thawed completely
-
1
cup
water or vegetable broth
-
13.5
ounces
full-fat coconut milk
-
15
ounces
chickpeas, drained and rinsed
-
3
tablespoons
nutritional yeast
-
1
teaspoon
Old Bay seasoning
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
-
⅛
teaspoon
black pepper
-
½
cup
shredded cheddar cheese
-
1
cup
panko breadcrumbs
-
3
tablespoons
melted coconut oil
-
to taste
lemon wedges for serving
Instructions
- Preheat the oven to 375°F.
- Rinse the rice under cool running water until it runs clear.
- Thaw the broccoli by microwaving it for 2 minutes less than the recommended time.
- In a medium pot, combine the water and coconut milk and bring to a slow simmer.
- Lightly grease a 9x13 baking dish and add the rinsed rice, chickpeas, nutritional yeast, Old Bay seasoning, onion powder, garlic powder, salt, and black pepper.
- Pour the simmered coconut milk mixture over the rice and stir to combine. Cover tightly with foil.
- Bake for 25-30 minutes until the rice is mostly cooked through.
- Stir the casserole and add shredded cheese and thawed broccoli on top.
- In a bowl, mix panko breadcrumbs with melted coconut oil and sprinkle over the casserole.
- Return to the oven and bake uncovered for an additional 10 minutes until the panko is golden.
- Let the casserole rest for 5 minutes before slicing and serving with lemon juice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
508
Total fat
26g
Total carbohydrates
58g
Total protein
15g
Sodium
366mg
Cholesterol
9mg
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