Broccoli Wild Rice Casserole!
- 2 cups Cooked Wild Rice
- 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sauteing
- 1 whole Medium Onion, Finely Diced
- 1 pound Diced Mushrooms (crimini Or White Button)
- 2 stalks Celery, Finely Diced
- 3 heads Broccoli, Cut Into Small Florets
- 3/4 cups Almond Flour, Divided
- 1 teaspoon Sea Salt
- 2 teaspoons Rubbed Sage
- 1.
- Preheat oven to 350 degrees F. 2.
- Cook the wild rice as directed in package.
- 3.
- Heat 2 tablespoons veggie broth over medium-high heat in a large saucepan.
- 4.
- Add onions and mushrooms, stirring occasionally for about 5 minutes or until the liquid begins to evaporate.
- 5.
- Add the celery and cook for another 5 minutes or until the vegetables begin to turn darker in color.
- 6.
- While veggies are cooking, blanch broccoli.
- To blanch, bring broccoli to a boil and cook for about 3 minutes.
- Immediately remove broccoli and drain, then plunge it into a bowl of ice water to stop the cooking process.
- Remove from ice water and set aside.
- 7.
- Sprinkle 1/4 cup almond flour on the vegetables and stir.
- 8.
- Pour remaining 4 cups broth into the mixture and stir to combine.
- Add the seasonings.
- 9.
- Bring the mixture to a gentle boil and allow to thicken.
- 10.
- Add the rice and broccoli to the vegetable mixture and stir to combine.
- 11.
- Pour the mixture into a 2-quart baking dish.
- Sprinkle remaining 1/2 cup almond flour on top of mixture.
- 12.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 15 minutes or until slightly golden brown.
- Recipe inspired by The Pioneer Womans Broccoli Rice Casserole.
rice, vegetarian broth, onion, mushrooms, stalks celery, broccoli, almond flour, salt
Taken from tastykitchen.com/recipes/special-dietary-needs/broccoli-wild-rice-casserole-2/ (may not work)