This is quick to make and really delicious. We had it for lunch with steamed greens and asparagus. Delightful.
Brown Rice Tahini Veg Casserole (Serves 4) From Molly Patrick
- 4 cups cooked brown rice
- 3 cups raw broccoli, chopped
- 1 cup tomatoes, chopped
- 1 cup raw carrot, finely diced
- ¼ cup nutritional yeast
- 1 cup unsweetened non-dairy milk
- 2 tablespoons tahini
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon onion powder or granules
- 1 teaspoon Sumac (optional)
Brown Rice Tahini Veg Casserole (Serves 4) From Molly Patrick
- 4 cups cooked brown rice
- 3 cups raw broccoli, chopped
- 1 cup tomatoes, chopped
- 1 cup raw carrot, finely diced
- ¼ cup nutritional yeast
- 1 cup unsweetened non-dairy milk
- 2 tablespoons tahini
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon onion powder or granules
- 1 teaspoon Sumac (optional)
Preheat oven to 350 degrees.
In a large mixing bowl add cooked rice, broccoli, tomatoes, carrots and nutritional yeast. Stir until everything is well mixed.
In a smaller separate bowl, add the non-dairy milk, tahini, paprika, onion powder and Sumac. Whisk until everything is combined.
Add this liquid to the rice and stir.
Add rice mixture to an 8” x 8” baking pan, cover and bake for 25 minutes.
After 25 minutes, remove cover, turn heat to 400 degrees and bake an additional 10 minutes.