Autumn Rice Casserole
Meet your new favorite Holiday Rice Recipe! Rice infused with herby Fall flavors and bejeweled with butternut squash, savory vegan sausage, earthy walnuts, dried cranberries - and complete with crispy onions! This Autumn Rice Casserole is worthy of being a main dish at this year's Holiday table!
Ingredients
- 4 tablespoons vegan butter
- 1 small onion finely chopped (about 1 cup)
- 2 carrots peeled and finely chopped (about ¾ cup)
- 2 small stalks celery finely chopped (about ½ cup)
- ½ cup chopped walnuts
- 8 ounces butternut squash cubed
- 6 cloves minced garlic
- 1 ½ teaspoons fresh minced rosemary
- 1 ½ teaspoons fresh minced sage
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups cooked Lotus Foods Organic Tricolor Blend Rice about ½ cup uncooked
- 1 ½ cups cooked Lotus Foods Organic Forbidden Rice about ½ cup uncooked
- 1 bunch kale roughly chopped
- ¼ cup dried cranberries
- 1 ½ cups vegetable broth
- 1 ½ cups vegan mozzarella shreds divided
- 1 ½ cups vegan-friendly fried onions for garnish
- Fresh minced parsley for garnish
Instructions
- Preheat oven to 400° degrees F.
- Place the butter in a large skillet over medium heat. Once the butter is melted, add the onion, carrot, celery and walnuts, and sauté, stirring often, for 5 minutes. Add the butternut squash, garlic, rosemary, sage, salt and pepper, and continue to cook until the squash starts to soften, 8-10 minutes.
- Fold in the rice, kale and cranberries, mixing to combine. Cook until the kale is just wilted, another 3-5 minutes.
- Pour in the broth and 1 cup of the mozzarella shreds, tossing gently to combine.
- Transfer the rice to a casserole dish and top with the additional mozzarella shreds. Bake in the preheated oven for 15 minutes, broiling it for the last 2-3 minutes.
- Remove and let cool for 5 minutes before serving.
- Garnish with fried onions and minced parsley. Enjoy!
Tried this recipe?Let us know how it was!