Vegetarian Wild Rice Bake Recipe

Name: Vegetarian Wild Rice Bake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 95 min
Cuisine: Fusion
Ingredients: 250 g Organically Grown Green Capsicum; 125 g Red Bell Pepper; 100 g Celery Stalk; 100 g Sambar Onion Peeled; 125 g White Shimeji Mushroom (Anabe); 1 kg Whole Farm Premium Brown Rice; 250 ml Coco Mama Coconut Milk; 200 g Livyor Raw Sunflower Seeds

Fusion cuisine · 600 calories

About this recipe

A hearty and gluten-free vegetarian wild rice bake featuring fresh vegetables, creamy mushroom sauce, and crunchy almonds. Perfect for a satisfying dinner.

Ingredients

250 g Organically Grown Green Capsicum
125 g Red Bell Pepper
100 g Celery Stalk
100 g Sambar Onion Peeled
125 g White Shimeji Mushroom (Anabe)
1 kg Whole Farm Premium Brown Rice
250 ml Coco Mama Coconut Milk
200 g Livyor Raw Sunflower Seeds

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine 2 cups of brown rice, 1 diced green bell pepper, 1 diced red bell pepper, 3 chopped celery stalks, and 1 diced onion.
3. Pour in 2 cups of vegetable broth and mix well. Transfer the mixture to a greased baking dish and spread it evenly.
4. Cover the dish with aluminum foil and bake for 40 minutes.
5. Remove the dish from the oven and stir in 1 can of coconut milk, 8-10 sliced mushrooms, and 1/2 cup of sunflower seeds.
6. Return the dish to the oven, uncovered, and bake for an additional 40 minutes, or until the rice is tender and the top is lightly browned.
7. Let the dish cool for a few minutes before serving. Enjoy your vegetarian wild rice bake!