Creamy Broccoli Rice Casserole

Creamy Broccoli Rice Casserole (From My Bowl)


  • 2 ½ cups low-sodium vegetable broth
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • ¼ tsp paprika
  • cayenne pepper, to taste
  • 1/2 small onion, chopped
  • 2 cups cooked chickpeas (drained and rinsed if using canned)
  • 2 cups fresh or frozen broccoli florets (not thawed if using frozen)
  • 1 cup uncooked brown rice
  1. Preheat the oven to 400F. Add the nutritional yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
  2. Once toasted add the vegetable broth, chopped onion, garlic powder, onion powder, turmeric, paprika, and cayenne pepper to the pot. Raise the heat to high and bring the mixture to a boil.
  3. Once boiling pour the chickpeas into a 9×13″ pan or casserole dish. Layer the broccoli evenly over the chickpeas, then sprinkle the uncooked brown rice over the top of the dish.
  4. Whisk the vegetable broth and spice mixture well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Bake covered for 60 minutes.
  5. For a crispy, broil it uncovered in the oven on high for 5-10 minutes after it finishes baking.


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