I don’t know about you, but making the exact amount of rice NEVER happens. If you’re like me and always find yourself with an extra cup or two of leftover cooked rice, this recipe will come to your rescue. A few simple ingredients and you will have a hearty side dish that the whole family will love; a delicious vegan broccoli cheddar casserole.
Try serving with a side of kale caesar salad to make your dinner a well-rounded one (or don’t, we won’t tell).
- 1 small head broccoli
- 2 cups cooked brown or wild rice
- 1 small onion
- 1 clove garlic
- 4 Tbsp non-dairy butter
- 2 Tbsp all-purpose gluten-free flour or regular flour
- 2 cups Silk unsweetened almond milk
- 1 Tbsp Dijon mustard
- 1/2 tsp smoked paprika
- A pinch of cayenne
- Salt and pepper to taste
- 2 cups Daiya chedder-style shreds
Heat oven to 400°F.
Cut up broccoli into small florets and steam for approximately 7 minutes. Place on paper towel to remove any excess moisture. Add to large bowl with leftover rice.
Finely dice onion and garlic. Add to medium saucepan with non-dairy butter on medium low heat and cook for 2-3 minutes until onions are translucent.
Add flour and cook about 1-2 minutes, stirring often, until mixture starts to brown.
Slowly add non-dairy milk, continuously whisking to avoid lumps.
Once thickened, stir in Dijon mustard, paprika, cayenne, salt and pepper. Add 1 cup of the Daiya cheese and whisk until cheese has melted.
Add sauce to broccoli and rice mixture and stir until combined.
Spread the mixture into a 9×9 casserole dish and sprinkle with additional Daiya cheese on top.
Bake the casserole for 35 to 40 minutes, or until the top and edges start to brown. Serve immediately.