This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.
Author:Caitlin Shoemaker
Prep Time:15 Minutes
Cook Time:60 Minutes
Total Time:1 hour 15 minutes
Yield:4 Servings 1x
Category:Main
Method:Oven
Cuisine:American
Ingredients
Scale
2 ½ cups Low-Sodium Vegetable Broth (bring to a boil)
¼ cup Nutritional Yeast
½ tsp Turmeric
½ tsp Garlic Powder
¼ tsp Paprika
2 cups Chickpeas, cooked*
2 cups Fresh Broccoli Florets
1 cupuncooked Brown Rice Rice
Instructions
Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
While the liquid is coming to a boil, pour the Chickpeas a 9×13″ pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.
Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.
Remove from the oven and serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
If you are using canned Chickpeas, make sure you drain and rinse them thoroughly
You can use Frozen Broccoli florets instead of fresh, but do not thaw them
If you’d like the top of your casserole to be crispy, broil it uncovered in the oven on HI for 5-10 minutes after it finishes baking.