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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.

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 (50)

(3.55 from 22 votes)
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Pat5 days ago
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This was delicious but I took all the reviews into account and spiced it up. In addition to adding oregano and a bay leaf when cooking the sauce I also added a can of diced tomatoes with chilies on top before baking. A really good filling meal and something to bring to a potluck dinner.

LeeAnn Calleon7 days ago
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I was hopeful but this definitely needs some additional flavor!! I added Nutritional Yeast but that did not add enough additional flavor.. Now trying to figure out what I can do to make this casserole editable!!!

Jill Fry3 weeks ago
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I’ll never make this again.

Ian3 weeks ago
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Great for using leftovers up on our self catering holiday / if you don’t have chilli then do as we did – added some chorizo or similar spicy meat, ndjua, pepperoni etc

Kimberly4 weeks ago
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This took a lot of prep (and clean up) and did not turn out very good. I had to add additional seasonings and can diced tomatoes to give it flavor. I will not be making this again.

Denise3 weeks ago
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How much is considered a serving ?

Debra2 months ago
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How much rice?
Thank you.

R2 months ago
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It says 2 cups of cooked brown rice

Sharon3 months ago
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I enjoyed this very much. Sprinkled with Nacho nutritional yeast upon plating. Will make again.

Joy Rapp3 months ago
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I was surprised to find my husband and I loved this dish! I had to use what I had on hand and we were out of tomatoes, so I drained a small can of RoTel tomatoes and sprinkled over the top. It really added some spice, in a good way. We do tend to like our food on the spicier side, so that made all the difference for us with this dish. Came together very quickly for a casserole, as well.

Cassie Dehmer3 months ago
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This is just a comment that can relate to any wfpb dish.. when you switch from a standard American diet, there is a period of time (different length for everyone) that your tastebuds transition not unlike when someone quits smoking and over time their taste changes as the nicotine and tar leave their body. So what may be a bland dish for some could be a totally different experience for others..just something to keep in mind.

Terry4 months ago
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I made this dish and it was really good. I followed the receipe as it was presented. I had to add a little more salt overall to add flavor. I am pleased with this receipe. It was my first time, so pots and dishes were everywhere. I would recommend trying different ways to add like I added red and orange bell pepper to the top along with the tomatos. It worked out fine. Be creative and this can be a real 5 star dish. I like it because it is a complete meal. Brown rice was really fluffy. I soak it for 1 hour before cooking it in a rice cooker.

Melissa Lloyd4 months ago
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I want to try this one too.

Scotty B.5 months 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.

Peggy5 months 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.

Shawn6 months 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 McVicker6 months ago
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How much oat milk am I supposed to use? It’s not listed in the ingredients list.

F6 months ago
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1 1/2 cups

Dani Marshall1 year 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!

Kim12 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.

Nadine1 year 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.

Noemi4 weeks ago
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For sure, everyone’s tastes are different. Add or delete spices to your own preferences.

Charlene1 year ago
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I am interested in trying this for the holidays. Can you make this ahead freeze the dish?

Maria Steele1 year ago
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do you drain the chickpeas?

Do you want to report this comment as inappropriate?

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.

Kim12 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.

Laura2 years 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.

Fred2 years 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. Moore2 years 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 Barringer2 years ago
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Do the oats have to be blitzed or can they be used whole?

Julia. Chavez2 years ago
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Souns fantastic, I’m going to try it

Fleur Brown2 years 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 Jentes7 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 Malec2 years 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 Reynolds2 years ago
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Can’t wait to try it. Not much of a meat eater, love the plant food ideas.

Andrew Welsby2 years ago
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Great recipe, but in future can we have the ingredients in metric too?

Christine Anderson4 weeks ago
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Americans are preferring metric measurements in recipes, too! Much more precise…

Kathryn Odell4 weeks ago
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I agree! I’m American, but prefer to use a food scale and weigh in grams. Metric measurements are more discrete. I use lots of FOK recipes, and really appreciate the variety! I also tend to experiment with spices. If it’s not spicy enough, add some. I really enjoy cooking much more now that I have given myself the freedom to make changes to a recipe.

Brenda7 months ago
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Maybe this will help: a measuring cup is equal to 8 ounces or 240 ml.

Cindy Lemire2 years 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 Brown2 years 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 Farquhar2 years 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!

Leslie2 years 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 Hill2 years 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 years 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.

Karyn2 years 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 years 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.

Laura2 years 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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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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