Autumn Rice Casserole

This vegan casserole is just what you need for Fall! Filled with tons of herby goodness and delicious veggies, it’s the perfect dish to enjoy on chilly nights.

Autumn Rice Casserole

This vegan casserole is just what you need for Fall! Filled with tons of herby goodness and delicious veggies, it’s the perfect dish to enjoy on chilly nights.

Course

Main Course
Prep time

15 Mins
cook time

30 Mins
servings

6
Author

@eat_figs_not_pigs
Video & Images by

@plantifullybased

Ingredients

½ cup Lotus Foods Organic Tricolor Blend Rice
½ cup Lotus Foods Organic Forbidden® Rice
4 tbsp vegan butter
1 cup onion, finely chopped
¾ cup carrots, peeled & finely chopped
½ cup celery, finely chopped
½ cup walnuts, chopped
8 oz butternut squash, cubed
6 cloves garlic, minced
1½ tsp fresh rosemary, minced
1½ tsp fresh sage, minced
½ tsp kosher salt
¼ tsp ground black pepper
1 bunch kale, roughly chopped
¼ cup dried cranberries
1½ cups vegetable broth
1½ cups vegan mozzarella shreds, divided
1½ cups vegan-friendly fried onions (for garnish)
fresh parsley, minced (for garnish)

product used in the recipe

Organic Forbidden® Rice

1

Cook rice according to directions on package.
2

Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Add onion, carrot, celery and walnuts, and sauté, stirring often, for 5 mins. Add butternut squash, garlic, rosemary, sage, salt, and pepper, and continue to cook until squash starts to soften (~8-10 mins).
3

Fold in rice, kale and cranberries, mixing to combine. Cook until kale is just wilted (~3-5 mins). Pour in broth and 1 cup of mozzarella shreds, tossing gently to combine.
4

Transfer to a casserole dish and top with additional mozzarella shreds. Bake in preheated oven for 15 mins, broiling for the last 2-3 mins.
5

Remove and let cool for 5 mins before serving. Garnish with fried onions and minced parsley.