Baked Rice And Broccoli Casserole Recipe

Name: Baked Rice and Broccoli Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 500G White Pearl Italian Pudding Rice 500g; 450G Pack'D Organic Broccoli Florets; 400 Ml Coconut Merchant Organic Coconut Cream; 250G Holland & Barrett Nutritional Yeast Flakes; 100G Halen Mon Umami Sea Salt, 100G

Fusion cuisine · 570 calories

Baked Rice and Broccoli Casserole recipe

About this recipe

A wholesome and satisfying Jain-friendly dinner featuring baked rice, broccoli, and a creamy sauce, perfect for a comforting evening meal.

Ingredients

500G White Pearl Italian Pudding Rice 500g
450G Pack'D Organic Broccoli Florets
400 Ml Coconut Merchant Organic Coconut Cream
250G Holland & Barrett Nutritional Yeast Flakes
100G Halen Mon Umami Sea Salt, 100G

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine 3/4 cup of rice, 1 can of coconut cream, 1/2 teaspoon of nutritional yeast, and 1/2 teaspoon of salt. Mix well to ensure the rice is evenly coated.
3. Lightly grease a baking dish and spread the rice mixture evenly across the bottom.
4. Arrange 2 cups of chopped broccoli florets evenly over the rice mixture.
5. Sprinkle 1 cup of shredded cheese evenly over the broccoli.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Let the casserole cool for 5 minutes before serving.