Creamy Vegan Broccoli Wild Rice Casserole

You will LOVE this Creamy Vegan Broccoli Wild Rice Casserole! I switch it up a bit and add crumbled crispy fried onions to the top a la green bean casserole. SO good.

Ingredients

• 2 c Cooked Wild & Long Grain Rice Blend
• 2-1/2 c Vegetable Broth
• 2 c Frozen Broccoli par-cooked
• 8 oz Button or Cremini Mushrooms diced
• 2 tbsp Olive Oil
• 1/2 c Onion finely diced
• 1 medium Carrot peeled and finely diced
• 2 stalks Celery finely diced
• 2 tbsp Flour
• 1 cup Vegan Almondmilk Creamer
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 cup French Fried Onions OR Panko Breadcrumbs

Instructions

• Preheat oven to 350 degrees.
• Precook the wild rice blend and the frozen broccoli. Set aside.
• To a large saute pan, add oil (or vegan margarine), onions, carrots and celery. Cook until tender.
• Add the diced mushrooms to the sauteed vegetables.
• Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. 
• Add the broth and  bring to a boil. 
• Add the cooked rice to the broth. You could also do this after the creamer, but it really makes little difference in the end result.
• Add in the almondmilk or almondmilk creamer, stirring to combine. Allow to cook until it thickens and season with salt and pepper. (If you prefer a thicker sauce, allow to cook down further).
• Top with crushed fried onions. You could alternately use something like panko breadcrumbs that you have mixed with a few tablespoons of melted vegan margarine. I prefer the fried onions personally 🙂
• Bake for about 25 minutes or until golden and bubbly. Allow to cool for about 10 minutes. It continues to set as it cools.
• This casserole is even better the next day and reheats well. A great make-ahead dish!
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