Description
Wow your guests with a healthier version of the typical broccoli rice casserole. No dairy!
Ingredients
- 2 cups Cooked Wild Rice
- 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sautéing
- 1 whole Medium Onion, Finely Diced
- 1 pound Diced Mushrooms (crimini Or White Button)
- 2 stalks Celery, Finely Diced
- 3 heads Broccoli, Cut Into Small Florets
- ¾ cups Almond Flour, Divided
- 1 teaspoon Sea Salt
- 2 teaspoons Rubbed Sage
- 2 cups Cooked Wild Rice
- 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sautéing
- 1 whole Medium Onion, Finely Diced
- 1 pound Diced Mushrooms (crimini Or White Button)
- 2 stalks Celery, Finely Diced
- 3 heads Broccoli, Cut Into Small Florets
- ¾ cups Almond Flour, Divided
- 1 teaspoon Sea Salt
- 2 teaspoons Rubbed Sage
Preparation
1. Preheat oven to 350ºF.
2. Cook the wild rice as directed in package.
3. Heat 2 tablespoons veggie broth over medium-high heat in a large saucepan.
4. Add onions and mushrooms, stirring occasionally for about 5 minutes or until the liquid begins to evaporate.
5. Add the celery and cook for another 5 minutes or until the vegetables begin to turn darker in color.
6. While veggies are cooking, blanch broccoli. To blanch, bring broccoli to a boil and cook for about 3 minutes. Immediately remove broccoli and drain, then plunge it into a bowl of ice water to stop the cooking process. Remove from ice water and set aside.
7. Sprinkle 1/4 cup almond flour on the vegetables and stir.
8. Pour remaining 4 cups broth into the mixture and stir to combine. Add the seasonings.
9. Bring the mixture to a gentle boil and allow to thicken.
10. Add the rice and broccoli to the vegetable mixture and stir to combine.
11. Pour the mixture into a 2-quart baking dish. Sprinkle remaining 1/2 cup almond flour on top of mixture.
12. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 minutes or until slightly golden brown.
Recipe inspired by The Pioneer Woman’s Broccoli Rice Casserole.
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