Vegetarian Wild Rice Bake Recipe

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

• - Bwfo Organic Wild Rice
• 1kg 1kg Green Pepper
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Cooks & Co Sliced Mushrooms
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 150G Italian Lara Walnut Quarters, 150G
• - Borough Broth Co. Tonkotsu Ramen Broth

Instructions

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