Autumn Rice Casserole
- Total time
- 45 min
- Serves
- 6
- Cuisine
- Vegan
Ingredients
- 4 tablespoons vegan butter
- 1 small onion (finely chopped (about 1 cup))
- 2 carrots (peeled and finely chopped (about ¾ cup))
- 2 small stalks celery (finely chopped (about ½ cup))
- ½ cup chopped walnuts
- 8 ounces butternut squash (cubed)
- 6 cloves minced garlic
- 1 ½ teaspoons fresh minced rosemary
- 1 ½ teaspoons fresh minced sage
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups cooked Lotus Foods Organic Tricolor Blend Rice (about ½ cup uncooked)
- 1 ½ cups cooked Lotus Foods Organic Forbidden Rice (about ½ cup uncooked)
- 1 bunch kale (roughly chopped)
- ¼ cup dried cranberries
- 1 ½ cups vegetable broth
- 1 ½ cups vegan mozzarella shreds (divided)
- 1 ½ cups vegan-friendly fried onions (for garnish)
- Fresh minced parsley (for garnish)
Steps
- 1
Preheat oven to 400° degrees F.
- 2
Place the butter in a large skillet over medium heat. Once the butter is melted, add the onion, carrot, celery and walnuts, and sauté, stirring often, for 5 minutes. Add the butternut squash, garlic, rosemary, sage, salt and pepper, and continue to cook until the squash starts to soften, 8-10 minutes.
- 3
Fold in the rice, kale and cranberries, mixing to combine. Cook until the kale is just wilted, another 3-5 minutes.
- 4
Pour in the broth and 1 cup of the mozzarella shreds, tossing gently to combine.
- 5
Transfer the rice to a casserole dish and top with the additional mozzarella shreds. Bake in the preheated oven for 15 minutes, broiling it for the last 2-3 minutes.
- 6
Remove and let cool for 5 minutes before serving.
- 7
Garnish with fried onions and minced parsley. Enjoy!
Source: eatfigsnotpigs.com·Own this recipe or photo? Request removal