Creamy Wild Rice & Vegetable Casserole
October 15, 2015
"I looked all over for a creamy casserole that didn't use canned soup or any other processed foods, but didn't find what I really wanted. So I came up with this one, and my husband is still raving about it. So glad he liked it since it makes enough for a family! You could use any combination of vegetables, and any type of rice. I just used the ones we like best."
- Serving Size: 1 (409.3 g)
- Calories 578.9
- Total Fat - 2.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 957 mg
- Total Carbohydrate - 119 g
- Dietary Fiber - 25.6 g
- Sugars - 54.1 g
- Protein - 23.7 g
- Calcium - 81.8 mg
- Iron - 6.6 mg
- Vitamin C - 12.3 mg
- Thiamin - 1.2 mg
Preheat oven to 375 degrees.
First, make the sauce: In a small sauce pan, boil potato, carrot, onion, cashews, and the 1 cup water for about 12 minutes or until vegetables are cooked.
Place salt, season salt, garlic, paprika, nutritional yeast, black pepper, mustard, and lemon juice in a blender. When vegetables are cooked, add them (and their water) into the blender with the seasonings.
Blend on high for about one minute, or until very creamy. Set aside.
Next, make the rice: Add both types rice in a medium saucepan with the 2 cups water and boil for about 40 minutes, or until done.
Finally, assemble the casserole: In a large bowl, stir together the vegetables, lentils, and cooked rice. Season with salt and Italian seasonings.
Add in the prepared sauce, stirring gently until the rice, lentils, and vegetables are coated.
Spread in a sprayed 9 x 11 casserole dish, sprinkle with dried parsley, and cover with foil.
Bake in preheated oven for about 40 minutes or until warmed through.
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