Vegetarian Baked Wild Rice Casserole Recipe

About this recipe

A hearty and gluten-free vegetarian casserole featuring wild rice, sautéed vegetables, and a savory broth, perfect for a satisfying dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 250 g Organically Grown Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 1 kg Whole Farm Premium Brown Rice
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 kg Basmati Rice
• 100 g Celery
• 1 pack (250 ml) Brothsmen Tomato Basil Ready-To-Eat Liquid Soup
• 1 kg Rice
• 100 g Garlic

Instructions

1. 1. Cook 1 cup of wild rice according to the package directions and set aside.
2. 2. In a large skillet, melt 1/4 cup of butter over medium heat. Add 1/2 cup of diced celery, 1/2 cup of diced onion, and 1/4 cup of diced green pepper. Sauté for about 5 minutes until the vegetables are softened but not fully cooked.
3. 3. Stir in 1/4 cup of diced pimentos and 1 cup of sliced mushrooms. Cook for an additional 2-3 minutes, mixing well.
4. 4. Combine the cooked wild rice with the sautéed vegetable mixture in a large bowl. Add 1 cup of vegetable broth and mix thoroughly.
5. 5. Transfer the mixture to a greased casserole dish, spreading it out evenly. Cover with foil and bake in a preheated oven at 350°F (175°C) for 1 hour.
6. 6. Check the casserole after 45 minutes. If it appears dry, add an additional 1/4 cup of vegetable broth. Remove from the oven and let it rest for 5 minutes before serving.