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Cheesy Broccoli Rice Casserole with Chickpeas

What you need: 

1½ cups uncooked long grain brown rice
3 cups warm water
1 quart vegetable broth (divided into 3 cups and 1 cup)
1 tablespoon olive oil
½ cup chopped white onion
3 cups chopped fresh broccoli
¼ cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) container chive and garlic imitation cream cheese
1 cup vegan shredded cheddar cheese, plus more for the top
¼ teaspoon salt
¼ teaspoon ground black pepper

What you do: 

Soak rice in 3 cups warm water for 6-8 hours. Drain, rinse and place rice in a medium-size pot. Add 3 cups vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Keep covered, remove from heat and allow to rest for 10 minutes.

Preheat oven to 350º F. Lightly grease a 9” x 13” casserole dish and set aside.

Meanwhile, in a large, wide pot with lid, heat olive oil over medium heat. Add onion and broccoli and stir for 1 minute. Add ¼ cup water, cover and continue to cook for an additional 5 minutes or until broccoli and onion are tender. Do not remove the lid during this time as it will allow steam to escape. Remove pot from heat and add remaining ingredients, including cooked rice and remaining 1 cup vegetable broth, stirring to combine.

Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

SO HOW'D IT GO?

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I like to prepare it in the evening.

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This was a delicious recipe! I could not find vegan garlic and chive cream cheese, so I used regular vegan cream cheese and added garlic powder. The flavors were just about perfect! Next time I will add more broccoli.

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This recipe was delectable.  I made and ate the entire dish alone over a period of 3-4 days If I remember correctly.  I processed the broccoli too small and it made everything look ike I was eating a riceball but it was still delicious.  I'm about to go out and buy the ingredients to make this again right now.

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Made this last night. Couldn't find flavoured tofutti cream cheese so i added some onion and garlic powder to the mix. I also put in 2 stalks of celery and an orange bell pepper. Very tasty. Creamier than the stuff I normally make, I never got used to a creamy flavour, had a milk sensitivity before going vegan.

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Really good! Definitely some serious comfort food. I followed the recipe almost exactly, except I added several dashes of Cajun seasoning and sprinkled panko bread crumbs on top. Also used mozza daiya instead of checdar because it was what I had on hand. Next time I think I will add some celery and carrots for a wee bit more flavour :) thanks for the recipe!

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Thanks for the recipe, I like it! My 7-year old vegetarian wasn't crazy about the chick-peas, so next time I'll mash them up like another reviewer said they did. I baked it a while then topped it with some bread crumbs and baked it the rest of the way. Thanks again!

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I had a small bit of leftover broccoli, rice and chickpeas (I'd made hummus!), so I caramelized a tablespoon of onion in a small cast iron skillet.  I stirred in the broc, rice and hummus, along with a single-serve container of reduced fat artichoke spinach cream cheese from Wendy's, and topped w/ shredded Cheddar.  Baked the whole lot at 350' for 15 minutes.  DH, who has problems digesting meat so I'm learning to cook vegetarian, ate the entire thing.  Thank you for this recipe!  I'll be using it often.

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Really good, perfect healthy comfort food. I added carrots to mine =)

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This was really good. The only thing isthat it seemed a little bland so I added some creole seasoning and it was perfect

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