Savoury Brown Rice Casserole

Wholesome and hearty, this Savoury Brown Rice Casserole combines tender brown rice, vibrant vegetables like broccoli, carrots, and mushrooms, and protein-packed chickpeas, all brought together with a creamy, herb-infused sauce. Topped with a layer of melted cheddar cheese, this comforting casserole strikes the perfect balance between indulgence and nourishing goodness. Ideal for busy weeknights or meal prep, this easy-to-make dish is baked to golden perfection in under an hour. Customize it with your favorite plant-based milk or opt for dairy-free cheese to suit any dietary preference. Whether served as a main course or a side, this casserole is a flavorful, one-pan delight that's sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups brown rice
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 1.5 cups cooked chickpeas
• 1.5 cups shredded cheddar cheese
• 1 cup milk (dairy or plant-based)
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons chopped parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.

Step 3

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute.

Step 4

Add the diced carrot, broccoli florets, and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 5

Stir in the cooked chickpeas, dried oregano, dried thyme, salt, and black pepper. Remove the skillet from heat.

Step 6

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, cooking until the mixture thickens into a creamy sauce. Remove from heat.

Step 7

Combine the cooked brown rice, sautéed vegetables, and creamy sauce in a large mixing bowl. Stir to evenly distribute the ingredients.

Step 8

Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2311.6g)

Amount per serving	% Daily Value*
Calories	2560.3

Total Fat 129.0g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 263.6mg	0%
Sodium 5396.6mg	0%
Total Carbohydrate 259.9g	0%
Dietary Fiber 48.7g	0%
Total Sugars 51.3g
Protein 112.8g	0%

Vitamin D 114.0IU	0%
Calcium 1994.7mg	0%
Iron 18.7mg	0%
Potassium 3629.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 17.0%

Carbs: 39.2%