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Broccoli Cheese Rice Casserole

URL: https://jessicainthekitchen.com/broccoli-cheese-rice-casserole/

Ingredients

  • 1 cup boiling water
  • ⅓ cup raw cashews
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 ¼ cups long grain white rice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 ½ cups vegetable broth
  • 6 cups broccoli florets
  • 2 cups grated vegan cheddar cheese
  • 4 tablespoons melted vegan butter
  • ½ cup Panko breadcrumbs
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme

Instructions

  1. Preheat the oven to 375ºF and grease a 9×13 baking dish.
  2. Soak the cashews in boiling water for 15 minutes.
  3. Heat olive oil in a large pan and sauté the chopped onion until soft.
  4. Add minced garlic, rice, and Italian seasoning, stirring for 1 minute.
  5. Stir in vegetable broth, salt, black pepper, and garlic powder, then simmer covered for 5 minutes.
  6. Add broccoli florets and cook covered for another 5 minutes.
  7. Blend the soaked cashews with their water until smooth.
  8. Remove the pan from heat and mix in the cashew cream and 1 cup of vegan cheddar.
  9. In a separate bowl, combine melted vegan butter, Panko breadcrumbs, paprika, and thyme.
  10. Transfer the rice and broccoli mixture to the baking dish, topping with remaining cheese and breadcrumbs.
  11. Bake for about 10 minutes until bubbly and golden, then let cool slightly before serving.

Nutrition Facts (estimated)

Servings
8 servings
Calories
356
Total fat
18g
Total carbohydrates
42g
Total protein
7g
Sodium
819mg
Cholesterol
0mg

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