Veggie-Packed Brown Rice Casserole With Broccoli
This veggie-packed brown rice casserole with broccoli has a creamy dairy-free sauce, tender mushrooms, and a golden breadcrumb topping for a cozy dinner.
By Nora Bellweather ·
Recipe
Veggie-Packed Brown Rice Casserole With Broccoli
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 4 cup cooked brown rice
- 5 cup broccoli florets, cut into roughly 1-inch pieces
- 2 tbsp olive oil, divided, plus a little for greasing the baking dish
- 1 medium yellow onion, diced
- 2 medium carrots, cut into 1/4-inch dice
- 8 oz cremini mushrooms, sliced
- 1 tsp fine salt, divided
- 3 clove garlic, minced
- 1 tsp dried thyme
- 3 tbsp vegan butter
- 3 tbsp all-purpose flour
- 2½ cup unsweetened, unflavored soy milk
- 3 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp ground black pepper
- ½ cup vegan panko breadcrumbs
- 2 tbsp chopped fresh parsley
Method
- 1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish with olive oil.
- 2
Mix the panko with 1 tablespoon of the olive oil in a small bowl until evenly coated.
- 3
Heat the remaining 1 tablespoon olive oil in a large, deep 12-inch skillet or Dutch oven over medium-high heat. Add the onion, carrots, mushrooms, and 1/2 teaspoon salt. Cook for 8–10 minutes, stirring occasionally, until the onion softens and most of the mushroom liquid evaporates.
- 4
Stir in the garlic and thyme and cook for 30 seconds, stirring constantly.
- 5
Reduce the heat to medium and add the vegan butter. Once melted, stir in the flour and cook for 1 minute, stirring to coat the vegetables.
- 6
Gradually pour in the soy milk while stirring continuously, scraping the bottom of the pan to incorporate the flour. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce lightly coats a spoon.
- 7
Stir in the nutritional yeast, Dijon mustard, lemon juice, pepper, remaining 1/2 teaspoon salt, and broccoli. Cover and simmer over medium-low heat for 4–5 minutes, stirring once, until the broccoli is bright green and barely tender.
- 8
Fold the cooked brown rice into the vegetable sauce, breaking apart any clumps, until evenly combined. The mixture should look creamy rather than dry.
- 9
Transfer the filling to the prepared baking dish, spread it evenly, and scatter the coated panko over the surface.
- 10
Cover the dish loosely with foil, keeping it above the crumbs, and bake for 20 minutes.
- 11
Remove the foil and bake for another 10–15 minutes, until the filling bubbles around the edges and the topping is golden.
- 12
Let the casserole rest for 5 minutes, then sprinkle with parsley before serving.
The story behind it
This brown rice casserole brings broccoli, mushrooms, and carrots together in a creamy, savory sauce beneath a golden breadcrumb topping. It is a comforting dinner made with everyday ingredients, and cooked brown rice keeps the prep manageable. Use leftover rice or microwaveable brown rice to get a head start.
A Creamy Casserole With Plenty of Vegetables
Brown rice holds its shape well in a casserole, giving each scoop a little texture beneath the creamy sauce. Mushrooms add savory depth, carrots bring color, and broccoli stays distinct rather than disappearing into the filling. A thin layer of breadcrumbs provides contrast without covering up the vegetables.
The rice needs to be fully cooked before you begin. The sauce supplies moisture for the casserole, but it is not enough to cook dry rice. If starting from scratch, cook the rice according to its package directions and measure out 4 cups after cooking. That cooking time is separate from the recipe timing below.
Ingredient Tips and Substitutions
- Plant-based milk: Unsweetened, unflavored soy milk makes a creamy sauce. Unsweetened oat milk also works. Avoid vanilla-flavored milk, even if it has no added sugar.
- Broccoli: Cut the florets into roughly 1-inch pieces so they cook evenly. Peel and finely chop tender broccoli stems to use alongside the carrots.
- Other vegetables: Replace the mushrooms with diced zucchini, cooking until its released moisture evaporates. You can also fold in 1 cup of thawed peas with the rice.
- Nutritional yeast: This adds a rounded, savory flavor. If you do not have it, leave it out; the sauce will still thicken properly.
- Breadcrumbs: Check the label to make sure they contain no dairy or eggs. Panko gives the topping a more pronounced crunch.
Make-Ahead and Storage
Assemble the filling up to one day ahead, cover, and refrigerate promptly. Keep the breadcrumb mixture separate until baking. For a refrigerated casserole, add about 10–15 minutes to the covered baking time, then uncover as directed. Use a baking dish approved for moving from refrigerator to oven, or follow the dish manufacturer's instructions.
Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days. Reheat individual portions in the microwave with a splash of plant-based milk, stirring halfway through, until they reach 165°F. Freeze cooled portions for up to 2 months and thaw overnight in the refrigerator before reheating. The topping will soften during storage.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Thaw it and pat it dry first. Stir it into the sauce just until heated through rather than simmering it for the full fresh-broccoli cooking time.
Can I use white rice instead?
Yes. Substitute the same volume of fully cooked white rice. Fold it in gently because softer rice can break apart with vigorous stirring.
How do I keep the casserole from drying out?
The filling should look creamy and slightly loose before baking. If your cooked rice is particularly dry, stir in another 2–4 tablespoons of plant-based milk. Keep the dish covered for the first part of baking.
Can I add beans?
Fold in one drained and rinsed 15-ounce can of chickpeas or white beans with the rice. Add a splash more milk if the mixture no longer looks creamy.
Serve generous scoops with a crisp green salad or sliced tomatoes. Save a portion for lunch; the filling reheats well with a small splash of plant-based milk.
