Savoury Brown Rice Casserole
Wholesome and hearty, this Savoury Brown Rice Casserole combines tender brown rice, vibrant vegetables like broccoli, carrots, and mushrooms, and protein-packed chickpeas, all brought together with a creamy, herb-infused sauce. Topped with a layer of melted cheddar cheese, this comforting casserole strikes the perfect balance between indulgence and nourishing goodness. Ideal for busy weeknights or meal prep, this easy-to-make dish is baked to golden perfection in under an hour. Customize it with your favorite plant-based milk or opt for dairy-free cheese to suit any dietary preference. Whether served as a main course or a side, this casserole is a flavorful, one-pan delight that's sure to impress!
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 1.5 cups cooked chickpeas
- 1.5 cups shredded cheddar cheese
- 1 cup milk (dairy or plant-based)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the diced carrot, broccoli florets, and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cooked chickpeas, dried oregano, dried thyme, salt, and black pepper. Remove the skillet from heat.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, cooking until the mixture thickens into a creamy sauce. Remove from heat.
Combine the cooked brown rice, sautéed vegetables, and creamy sauce in a large mixing bowl. Stir to evenly distribute the ingredients.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 51.3 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1995 mg | 153% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
