Creamy Wild Rice & Vegetable Casserole

7
Servings
45m
Prep Time
40m
Cook Time
1h 25m
Ready In


"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."

Original recipe yields 7 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 375 degrees.

Step 2

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.

Step 3

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.

Step 4

Blend on high for about one minute, or until very creamy. Set aside.

Step 5

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.

Step 6

Finally, assemble the casserole: In a large bowl, stir together the vegetables, lentils, and cooked rice. Season with salt and Italian seasonings.

Step 7

Add in the prepared sauce, stirring gently until the rice, lentils, and vegetables are coated.

Step 8

Spread in a sprayed 9 x 11 casserole dish, sprinkle with dried parsley, and cover with foil.

Step 9

Bake in preheated oven for about 40 minutes or until warmed through.

Tips & Variations


  • Blender

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