Vegetable Rice Bake
Serves
2
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
1.8 oz (50 g) basmati rice
10.6 oz (300 g) frozen broccoli
8.8 oz (250 g) mushrooms, quartered
1 onion, thinly sliced
2 carrots, sliced
2 tbsp all-purpose flour
5.4 fl oz (160 ml) vegetable stock
2.7 fl oz (80 ml) oat milk
2.1 oz (60 g) shredded vegan cheese, divided
0.4 oz (10 g) panko breadcrumbs
0.5 oz (15 g) fried onions
Nutrition
(Per Serving)
Calories
492
Fats
16 g
Protein
14 g
Carbs
73 g
Instructions
- Preheat oven to 320°F (160°C). Cook rice according to package instructions.
- Boil broccoli in salted water for 3 to 5 minutes until tender but still firm. Drain and set aside.
- Heat 1 tablespoon olive oil in pan over medium heat. Add mushrooms, onions, and pinch of salt. Sauté for 5 minutes.
- Add carrots and cook for 4 to 5 minutes. Stir in flour and cook for 1 minute.
- Add vegetable stock, broccoli, and rice to pan. Mix well, then transfer to casserole dish. Pour in oat milk and half vegan cheese. Season with salt and pepper.
- Combine panko breadcrumbs with fried onions and remaining cheese. Sprinkle mixture over casserole.
- Bake in oven for 25 minutes until crispy and golden. Serve warm.