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Archive for March 5th, 2010

Multigrain Broccoli Casserole

Because mustard is in the same family as broccoli the two flavors compliment one another really well.  Toss in a bit of dill and some cheesy flavored nutritional yeast and a great tasting casserole is right there…nearly on your table.

Ingredients:

2 cups Fine Multi Grains [You could substitute a short-grained brown rice.  I came across the Fine Multi Grains at Ranch 99 Market.]

1/2 cup raw almonds, roughly chopped

2 cups broccoli florets, cut bite-sized

1 cup broccoli stalks, peeled and diced

1 bunch swiss chard, stems removed and chopped

1 onion, diced

2 cloves garlic

olive oil

1 quart vegetable broth [To be used as cooking liquid for the multi grains.]

fried onion pieces [I use Trader Joe’s brand.]

Béchamel Sauce:

4 cups non-dairy milk

1 head roasted garlic

2 T whole wheat flour

3/4 cup nutritional yeast

2 T vegan worchestshire sauce

2 T stoneground mustard

2 T olive oil

1 tsp salt

1 tsp pepper

2 tsp dried dill

Directions:

Cook 2 cups multi grains in vegetable broth. [You want as much flavor in the grain as possible while initially cooking it.]

Sauté onion in a drizzle of olive oil until edges are browned.  Add the garlic, almonds, chard,  broccoli florets and stalks.  Cover and set aside.

For the béchamel:  In a separate pan heat 2 T olive oil and whisk in the flour.  Cook for a couple of minutes to create a roux.  Add the roasted garlic and whisk until incorporated.  Slowly add the non-dairy milk while continuing to whisk.  Add the mustard, worchestshire, nutritional yeast, dill, salt and pepper.  Bring to a boil to thicken.  Taste for seasoning and adjust if necessary. [Keep in mind that the sauce needs to be very highly seasoned in order to flavor the large quantity of rice and vegetables in the entire casserole.]

Assemble the casserole:  Add rice to the sautéed vegetables mixing thoroughly to break up any clumps of grain,  and then incorporate the sauce.  Transfer to a greased casserole dish.  Sprinkle the top with crispy onion bits.  Bake for 30 minutes or until bubbly.

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