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  • Prep-time: / Ready In:
  • Makes 6 cups

Broccoli and some pantry staples are all you need to make this comforting rice casserole, which has a subtly creamy texture thanks to a slurry of oat flour and plant milk. Dial up the chili powder and paprika if you like more heat. This recipe is gluten-free if you use certified gluten-free oats.

For more comforting casserole recipes, check out our Vegan Casserole Recipes for Cold Nights.

brown rice casserole with broccoli and tomatoes, shown in a round white casserole dish

Ingredients

  • 3 cups broccoli florets
  • 1 onion, chopped (1 cup)
  • 2 teaspoons garlic powder
  • 1½ teaspoons mild chili powder
  • 1½ teaspoons smoked paprika
  • 2 tablespoons rolled oats
  • 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1½ teaspoons white wine vinegar or apple cider vinegar
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 cups cooked brown rice
  • 1 15-oz. can chickpeas (1½ cups), rinsed and drained
  • 1 tomato, chopped (1 cup)
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Preheat oven to 400°F. Place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 4 minutes or until tender.
  2. Heat a skillet over high. Add onion, garlic powder, chili powder, paprika, and ¼ cup water. Cook about 10 minutes or until onion is tender, stirring occasionally.
  3. Meanwhile, place rolled oats in a spice grinder or food processor; grind or pulse until the consistency of flour. In a small bowl whisk together oat flour, milk, and ½ cup water.
  4. Stir milk mixture into skillet. Add vinegar, salt, and pepper. Taste and adjust seasoning. Cook 3 to 5 minutes or until thickened, stirring occasionally. Remove sauce from heat.
  5. In a baking dish combine broccoli, rice, and chickpeas. Spread evenly. Pour sauce over rice mixture.
  6. Bake 20 minutes. Sprinkle with tomato and parsley. Serve warm.

Comments (34)

(3.57 from 14 votes)
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Scotty B.1 week ago
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Another one that has some serious potential.
This dish could have benefited from herbs.
Since it had the smoked paprika (and tomatoes at the end) I felt it had a base of cuisine from Spain. I chose oregano. I much prefer fresh, but if you have dried, it will do. (if you use dried, add it right to the 1 1/2 cups of milk so it starts hydrating right away.) If fresh, add it when you add the milk in the directions.
Add a bay leaf. That will also help infuse the milk while it’s heating up and thickening.
Although it calls for garlic powder already, I enhance it with a couple of cloves of fresh garlic cloves. (Just increase the powder by 1/4 – 1/2 teaspoon if you don’t feel like chopping fresh garlic.)
Increase the acid. The vinegar is fine but increase the amount to 2 TBlsp spoons. So either use more vinegar even better. Juice a lemon and add the fresh juice to the sauce. I think it will taste a bit more “Fresh” if you omit the vinegar and just use lemon only as your acid.

Peggy1 week ago
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You really have to know your own tolerance for spice. Many comments said that this wasn’t flavorful, but I used the exact amount, and thought it was too much. When I make this the next time, I will use less paprika and chili. And I might even wait and not put it in until I am thickening the sauce. You are totally stuck if you add it in the beginning. I wound up adding more milk and a bit of nutritional yeast. We liked this overall, and will try it again. I think it would also be great with peas instead of broccoli.

Shawn1 month ago
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Surprisingly delicious and it keeps me satiated. Definitely was not expecting for it to be as good as I thought it would be. This dish is always in rotation, even my Wife likes it.

Jeff McVicker2 months ago
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How much oat milk am I supposed to use? It’s not listed in the ingredients list.

F2 months ago
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1 1/2 cups

Dani Marshall8 months ago
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Thank goodness I read the reviews before making! The casserole sauce is VERY bland. You’ll need to jazz it up a lot. I added a can of diced tomatoes, nutritional yeast and significantly more spices, and it still was too bland for me. I topped it with whole grain bread crumbs for a little crispy top and added some hot sauce when plated. If you like flavor you can def make a rendition of this but you’ll need to put your own twist on it. It was delicious after I doctored it!

Kim8 months ago
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Agreed. FOK recipes are often too healthy for their own good. I added lots of salt, pepper, and nutritional yeast. The nooch really did it for me as I was expecting a “cheesier” sauce.

Nadine9 months ago
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FYI I have found that almost all the plant-based recipes do not have enough herbs and spices so I always ramp up what’s listed as well as adding my own choices.

Charlene10 months ago
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I am interested in trying this for the holidays. Can you make this ahead freeze the dish?

Maria Steele11 months ago
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do you drain the chickpeas?

Courtney Davison10 months ago
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Hi Maria, yes, you should drain and rinse the chickpeas. I’m sorry we left that note out originally. We’ve updated the recipe accordingly. Thank you!

Sue1 year ago
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I doubled up on the spices based on all the comments, I added cumin and italian seasoning, I steamed the broccoli in the microwave for 1 minute, mixed everything together before putting it in the casserole dish, mashed the chickpeas before adding, added nutritional yeast, cut up a large heirloom tomato and used half in the mix for oven and half on top after baking, and used mirin (or white wine) in place of some of the water. Seemed to result in a tasty, creamy mixture.

Kim8 months ago
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I like the idea of adding tomato inside as well as on top. Thanks for the tip!

Elizabeth Kadziolka1 year ago
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Overall this recipe turned out quite tasty. I don’t have a steamer basket, so I just steamed the broccoli in the microwave for 4 minutes, and it worked great! I used red pepper chili flakes, and only a few flakes, because I didn’t have chili powder. The recipe did say to add salt and pepper and taste, which I did to make it not so bland. At the end of baking, I added yellow pepper instead of tomato and it was delicious. I made it in a regular size Corningware casserole dish and I will make this again.

Laura1 year ago
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Does a plant-based diet mean “no flavor”? This recipe sounded so promising, but as soon as I started making the sauce, I could tell it was going to be disappointing. Yes, it will fill your tummy, but your tastebuds will be left thinking, “That’s it? After all that chopping and whisking and 4 pans to wash?”

I love broccoli. Brown rice and garbanzos are great. But this recipe needs WAY more seasoning. Especially salt and pepper, but perhaps basil? Italian seasonings? Red pepper flakes? Something, it really needs something. Get creative with the sauce, and you might have a winner. If you’re a fan of blah beige food, though, you’ll like it just fine.

Fred1 year ago
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Totally agree. Taste like dry broccoli and rice. Way too much effort with no compliments. Deleted this one and won’t make it again.

J. Moore1 year ago
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Umph, umph, umph….
This recipe must be for advanced cooks.
It did not state the size of the dish and it took 30-40 minutes before the rice dish was done.
Taste okay and did not look like the picture.

Margaret Barringer1 year ago
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Do the oats have to be blitzed or can they be used whole?

Julia. Chavez1 year ago
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Souns fantastic, I’m going to try it

Fleur Brown1 year ago
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PLEASE PLEASE make your ingredient measurements use friendly for Europe – we don’t use cups and fl oz. as you are sending recipes to us in Europe and the U.K. please use a converter on your computers to convert to grams
Otherwise it is difficult to use your delicious sounding recipes here in Europe
Thanks

Josie Jentes3 months ago
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Hi Fleur. I feel your pain. When I’m in Europe I have trouble converting to metrics. 1 cup dry = 250 mL; 1 cup fluid is 8 fluid ounces = 250 mL; 12 fluid ounces = 1 1/2 cups = 375 mL; 1 teaspoon = 5 mL; 1/2 teaspoon = 2 mL; 1/4 teaspoon = 1 mL; 1 tablespoon = 15 mL. I hope this helps. Remember when you see an American struggling please help them out.

Michael Malec1 year ago
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Not creamy enough. Double the cream sauce and mix everything together first, then place it in casserole dish to bake. The rice mix is dry at the bottom and middle.. That’s what I would do next time

Eleanor Reynolds1 year ago
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Can’t wait to try it. Not much of a meat eater, love the plant food ideas.

Andrew Welsby1 year ago
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Great recipe, but in future can we have the ingredients in metric too?

Brenda3 months ago
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Maybe this will help: a measuring cup is equal to 8 ounces or 240 ml.

Cindy Lemire1 year ago
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I say the same thing when I read recipes in metic. I have an app called Units that I use to make the needed adjustments so I can make a recipe.

Fleur Brown1 year ago
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Totally agree – just posted a comment asking for metric measurement.
We In Europe have no idea what “cups “ are – tea cup, mug, huge cup, espresso cup ??????

Teresa Farquhar1 year ago
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Loved the dish, but am going to add more chili powder and paprika to spice it up a bit like suggested.
I’m not much of a cook (I am taking the FOK PBWF food cooking course) but I’m wondering if a plant based flour could be substituted for the oatmeal flour? I have a pestle and mortar, but still couldn’t make the oatmeal fine enough to be a flour.
Anyhow, I’m going to try the flour and see how it does!

Leslie1 year ago
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If you have a high speed blender put old fashioned rolled oats into it and blend on high for perfect oatmeal flour

Kiri Hill1 year ago
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Very nice, rather like a risotto. The chilli was a touch hot but the tomato took the edge off it.

Becki Henderson1 year ago
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The flavors in this are great, but I found that the broccoli was overcooked and mushy by the time the casserole was done. When I made it again, I chose to omit the broccoli and serve it on the side.

Karyn1 year ago
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Literally only steam the broccoli for 3 min by adding it to the steamer when the water is boiling high and it turns a vibrant green, then take it off heat and use it. Should not turn to mush then…

Robin1 year ago
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My husband surprised me with this for lunch today. It’s all about the smoked paprika. We will certainly make this again.

Laura1 year ago
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Karyn you are so right. I’m not sure I even let it go 3 minutes. Broccoli should be tender-crisp, not mushy! After I cooked it, I rinsed it in cold water to stop it from continuing to cook. I’d also use fresh garlic instead of garlic powder.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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