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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)
  • 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 (17)

(3.44 from 9 votes)
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Laura3 hours 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.

J. Moore4 days 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 Barringer4 days ago
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Do the oats have to be blitzed or can they be used whole?

Julia. Chavez5 days ago
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Souns fantastic, I’m going to try it

Fleur Brown5 days 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

Michael Malec5 days 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 Reynolds5 days ago
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Can’t wait to try it. Not much of a meat eater, love the plant food ideas.

Andrew Welsby6 days ago
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Great recipe, but in future can we have the ingredients in metric too?

Cindy Lemire4 days 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 Brown5 days 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 Farquhar3 weeks 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!

Leslie3 weeks 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 Hill3 weeks 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 Henderson2 months 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.

Karyn5 days 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…

Robin2 months 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.

Laura3 hours 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

Darshana Thacker is chef and culinary project 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 for more.

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