The Nostalgic Brown Rice Casserole

My son loves rice casseroles. He will gobble them up, tiny fist by tiny fist. They're easy to customize with just about anything, making them a simple way to introduce him to new vegetables. Tonight, I leaned into all his favorites and made a classic recipe, but with broccoli. Jamie loves broccoli! I know, it sounds a bit nuts, right? Casseroles are one of my favorite dishes to prepare because they are incredibly wholesome. They remind me of my childhood, when we gathered around the dinner table every night, a tradition that my husband and I are continuing with our family.

The History of Casseroles

Believe it or not, casseroles became popular in the United States sometime between the 1950s and 1970s. They provided an economical way to feed a large family, fitting perfectly with the times and I’ll be the first to say that this practicality still holds true today! While casseroles have European roots, the kind I prefer to make are likely more influenced by Eastern European cuisine, inevitably Americanized over time. Think: noodle, potato, and rice casseroles - much like the one we enjoyed this evening.

Tonight's Creation

Tonight, I created a vegan brown rice broccoli casserole with coconut milk that turned out delicious.This dish combines simple, nutritious ingredients into a creamy, flavorful casserole that’s perfect for weeknight dinner or weekend potlucks (let's bring back potlucks!). It’s easy to prepare and sure to impress anyone looking for a hearty vegan option - I think my visiting father-in-law enjoyed it!

A note about nutrition:

• Brown rice provides fiber and complex carbs, while broccoli adds vitamins and antioxidants. Follow this link to learn a little more about the state of brown rice these days.

• Creamy without dairy: Coconut milk creates a softly rich, almost velvety texture without using any animal products.

• Easy to make in advance: Dump it ahead of time and bake when you're ready to serve.

• Suitable for any diet: Vegan, gluten-free (if using gluten-free soy sauce or tamari), and free from common allergens like nuts and eggs. Hearty enough for the meat-eaters!

Ingredients:

• 2 cups cooked brown rice (you can also use quinoa, white, or basmati rice)

• 3 cups frozen broccoli florets (fresh if you'd prefer, but we kept it simple tonight)

• 1 can coconut milk (full or light work equally well)

• 1 medium yellow or white onion, finely chopped

• 3 cloves garlic, minced

• 1 T olive oil or avocado oil

• 2 T nutritional yeast (this will offer a nice, cheesy flavor)

• 1 T soy sauce (I like to use low sodium)

• 1 t smoked paprika

• Salt and pepper to taste

• Optional toppings: breadcrumbs, vegan cheese shreds, or extra nutritional yeast.

  
  

Instructions:

1. Rinse & Cook the Brown Rice

In a large pot add 2 cups of brown rice. Pour water into the bowl over the rice and, using your hands, disrupt the rice washing away excess sediment then pour out liquid. Repeat until water runs clear. Once clear, add 12 cups water. Cook until tender, drain off excess water. Rinse with hot water.

2. Prepare the Broccoli

Steam or blanch the broccoli florets until just tender but still bright green. Drain and set aside. Overcooked broccoli can become soggy in the casserole so make sure you're paying attention to the color of the broccoli (this is also why frozen broccoli is a good hack).

3. Sauté Aromatics

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 45 seconds.

4. Make the Coconut Milk Sauce

Pour the coconut milk into the skillet with onions and garlic. Stir in nutritional yeast, soy sauce, smoked paprika, salt, and pepper. Let the sauce simmer for 5-7 minutes, until it thickens slightly.

5. Combine Ingredients

Pour all of the ingredients into a large mixing bowl to combine. If you're feeling confident, try adding it all to the casserole dish and mix there.

6. Assemble the Casserole

Once the mix is in the casserole dish, smooth the top with a spatula. Sprinkle optional toppings.

7. Bake

Preheat your oven to 375°F. Bake the casserole uncovered for 25-30 minutes until the top is golden and the casserole is heated through.

8. Serve and Enjoy

Let the casserole cool for a few minutes before serving. We paired this with a great salad my mother made.

• Brown rice: A fibrous whole grain that has a chewier texture than white rice.

• Broccoli: Super nutrient dense (and I would argue a superfood).

• Coconut milk: Contains healthy fats and good for a quick energy boost.

• Nutritional yeast: GREAT for B vitamins (energy and brain fuel) and a savory, cheesy flavor without dairy. Look out for fortified nutritional yeast for the added B12 vitamin, typically not found in strictly vegan diets.