Vegan Wild Rice Casserole
A hearty and delicious vegan casserole made with wild rice and vegetables.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup canned chickpeas, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the wild rice and vegetable broth. Let it sit for 10 minutes.
- Add the chopped carrots, celery, onion, minced garlic, frozen peas, and chickpeas to the bowl. Mix well.
- Season with dried thyme, rosemary, salt, and pepper. Stir to combine.
- Transfer the mixture to a baking dish and cover with foil.
- Bake in the preheated oven for 45 minutes, or until the rice is tender and the vegetables are cooked through.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes:
This casserole is perfect for meal prep and can be stored in the fridge for up to 4 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 8gFat: 4gSaturated Fat: 0.5gSodium: 600mgPotassium: 400mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg
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