For some very random reason, I had been craving broccoli rice casserole for over a week. I've only had that dish one time in my whole life, so it was a very strange craving. I finally got around to making it yesterday, and it turned out pretty dang tasty. I had some raw slivered almonds that had been soaking for a couple of days, so I decided to use those as the creamy base. Raw slivered almonds are cheaper than whole almonds, and cheaper than raw cashews so they're great to use for creamy sauces and a great way to save money. I wrote down what I did and used so I could share the recipe if it was a success, and it was!
Broccoli, Rice and Corn Casserole
- 1 Cup Slivered raw Almonds soaked overnight
- 7 Cloves Roasted garlic
- 1/2 Medium Onion Roasted
- 1 T. No Chicken Broth powder
- 1/2 Tsp. Turmeric
- 1/2 Tsp. Cumin
- 1 T. Nutritional Yeast
- 1/2 Tsp. Pepper
- 1/2 Tsp. Salt
- 1 1/2 C. Water
- Blend all these ingredients until smooth and creamy. This is your sauce.
- 3 Cups Chopped Broccoli
- 1 C. Frozen Corn
- 3 1/2 C. Cooked Brown Rice (1 cup uncooked brown rice yields the 31/2 cups)
- 1/4 C. Nutritional Yeast
- 1/4 to 1/2 Cup Vegan Shreds(very optional)
This was super easy to make, and very rich and creamy. If I ever went to a potluck, I would bring this dish. It's great hot or room temperature, and it would really impress non vegans with the creaminess of it all. And the broccoli keeps some of it's crunch, so with that and the corn it has some texture. It really doesn't need the vegan shreds, I just had some floating around in my freezer and decided to use them up. But the almonds and nooch make it nice and creamy and cheese-y on their own.