Broccoli and cabbage rice bake casserole
Creamy soft wholegrain rice with perfectly cooked cabbage and broccoli (if they were pasta they would be al dente 😉 ) with a subtle fresh flavour of lemon zest under a thin crunchiness of bread crumbs gratin. A combination of oat cream and nutritional yeast gives this rice bake casserole a slightly nutty-cheesy taste so you can have it all in this delicious vegan meal. Let’s see how simple it is to make it!
Serves: 4. Total time: 1h 10 minutes (preparation 20 min, cooking 50 min).
INGREDIENTS (organic and in order of use)
You can also mix it with wild rice.
1/3 to 1/2 of White or Red Cabbage
3-4 tbsp of Olive Oil
2-3 generous pinches of Unrefined Salt
240ml of Oat Cream
1 level tbsp of dried Dill
150ml of Oat Milk
2 tbsp of Nutritional Yeast
2-3 tbsp of Breadcrumbs
- Start by rinsing and cooking the rice in 2,5 volumes of water. Whole grain rice needs 30 to 40 minutes of cooking.
- Cut the cabbage in about 0,5cm wide stripes.
- Cut off the main thick broccoli stem and then cut in slices all the other smaller and tenderer stems.
- Squeeze the cabbage stripes with 2-3 generous pinches of unrefined salt with your hands for a few seconds to soften them a bit and prepare them for cooking.
- Sauté the cabbage and the sliced broccoli stems with 3-4 tbsp of olive oil in an oven-proof casserole (like a dutch oven), covered, on medium-high heat for about 15 minutes.
- Cut the broccoli in smaller florets and add them to the casserole with all the other ingredients except the breadcrumbs. Combine everything together, lower the temperature to medium-low and let simmer covered for about 15 minutes.
- The rice should be ready by now. Drain it, add to the casserole and combine with the veggies.
- Take the casserole off the heat, even the surface with a wooden spoon, sprinkle with bread crumbs and place in the oven uncovered for about 15-20 minutes at 200°C (no need to preheat).