Best 7 Brown Rice Nut Tempeh Casserole Recipes

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**Brown Rice, Nut & Tempeh Casserole: A Hearty, Wholesome, and Flavorful Dish**

Indulge in a culinary symphony of flavors and textures with our tantalizing brown rice, nut, and tempeh casserole. This wholesome and satisfying dish is a delightful blend of nutty, savory, and slightly tangy flavors, sure to captivate your taste buds. The hearty combination of brown rice, crunchy nuts, and protein-rich tempeh creates a symphony of textures that keeps every bite interesting. This casserole is not just a culinary delight but also a nutritional powerhouse, boasting an array of essential nutrients and dietary fiber. Whether you're a seasoned vegetarian, a flexitarian seeking plant-based options, or simply a food enthusiast craving a nutritious and delectable meal, this brown rice, nut, and tempeh casserole is a must-try.

**Additional Recipes Included:**

1. **Creamy Mushroom and Spinach Casserole:** Delight in a rich and creamy casserole featuring tender mushrooms and vibrant spinach, enveloped in a luscious sauce.

2. **Cheesy Broccoli and Cauliflower Casserole:** Embrace a comforting classic with this cheesy casserole, where succulent broccoli and cauliflower florets are smothered in a blanket of melted cheese.

3. **Quinoa and Black Bean Casserole:** Experience a fiesta of flavors with this vibrant casserole, combining protein-packed quinoa, hearty black beans, and a medley of zesty spices.

4. **Sweet Potato and Lentil Casserole:** Embark on a culinary journey with this unique casserole, where sweet potatoes and lentils come together in a harmonious blend of sweet and savory flavors.

5. **Zucchini and Corn Casserole:** Relish the freshness of summer produce in this vibrant casserole, featuring crisp zucchini, sweet corn, and a medley of herbs, all enveloped in a creamy sauce.

These additional recipes offer a diverse range of flavors and dietary preferences, ensuring that everyone can find their perfect casserole match.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN RICE, NUT & TEMPEH CASSEROLE



Brown Rice, Nut & Tempeh Casserole image

This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

Provided by Bergy

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces tempeh
1 bay leaf
1 cup vegetable stock
1 cup brown rice, rinsed
2 cups vegetable stock
2 tablespoons tamari
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans, chopped
1/4 cup parsley, minced

Steps:

  • Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
  • Cool tempeh, remove bay leaf, reserve the stock.
  • Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
  • Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
  • Add tempeh and cook for a few minutes more.
  • Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
  • Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
  • Serve.
  • If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

BROWN RICE VEGETABLE CASSEROLE



Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

  • In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

NUTTY BROWN RICE



Nutty Brown Rice image

Provided by Andrea Albin

Categories     Nut     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Christmas Eve     Brown Rice     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

  • Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
  • Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
  • Add rice and nutmeg to skillet and toss to coat.

BROWN RICE CASSEROLE



Brown Rice Casserole image

I got this recipe from my brother-in-law, and it is a super easy side dish that tastes great and goes with just about anything.

Provided by SusanRW

Categories     Brown Rice

Time 18m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 cup butter
1 cup rice
1 (12 ounce) can beef consomme soup
1 (12 ounce) can French onion soup

Steps:

  • Melt butter in microwavable casserole dish.
  • Add rice, consomme' beef, and french onion soups.
  • Cook in microwave for 8 minutes.
  • Stir and cook for another 8 minutes or until tender.

Nutrition Facts : Calories 285.5, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 746.6, Carbohydrate 30, Fiber 0.8, Sugar 1.6, Protein 5.3

BROWN RICE CASSEROLE



Brown Rice Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

4 cups water
Salt
2 cups brown rice
4 tablespoons olive oil
2 1/2 cups chopped onion
Freshly ground black pepper
2 pounds ground beef or ground turkey
1 cup chopped green peppers
1 cup chopped red peppers
2 teaspoons ground cumin
3 cups crushed tomatoes
1 cup beef or chicken bouillon
2 ounces Parmesan cheese, in shavings
3 tablespoons bread crumbs

Steps:

  • Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
  • Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
  • Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
  • Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
  • Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
  • Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 2601 milligrams, Sugar 6 grams, TransFat 1 gram

BROWN RICE CASSEROLE



Brown Rice Casserole image

As a new bride, I knew how to make scrambled eggs and bran muffins. Unfortunately, you can only live on love for so long. My dear husband held his tongue and ate the many flops that come with being a beginning cook. Many years later, I'm secure in the kitchen, and my family enjoys my cooking. This hearty dish even passes the test for teenage boys.-Glenda Schwartz, Morden, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 15

8 cups water
1-1/2 cups uncooked brown rice
1 cup dry split peas
1 cup chopped fresh mushrooms
2 celery ribs, chopped
2 medium carrots, grated
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dried thyme
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside., In a large skillet, saute the mushrooms, celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Combine the vegetables, rice mixture, tomatoes and seasonings., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 273 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

NO-FUSS PERFECT BAKED BROWN RICE



No-Fuss Perfect Baked Brown Rice image

Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.

Provided by MATHGOD

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

1 ⅔ cups uncooked brown rice
½ teaspoon salt
2 ½ cups boiling water
2 teaspoons canola oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
  • Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
  • Bake in center of preheated oven until water is absorbed, about 1 hour.
  • Remove rice from oven, uncover, and fluff with fork.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 40.2 g, Fat 3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 198.9 mg, Sugar 0.4 g

Tips:

  • Use a variety of nuts and seeds: This will give your casserole a more complex flavor and texture. Some good options include almonds, walnuts, pecans, sunflower seeds, and flax seeds.
  • Don't overcook the tempeh: Tempeh is a delicate ingredient, so it's important not to overcook it. Otherwise, it will become tough and chewy.
  • Use a flavorful broth: The broth you use will add a lot of flavor to your casserole. So, be sure to choose a broth that you enjoy the taste of.
  • Add some vegetables: Vegetables are a great way to add nutrients and flavor to your casserole. Some good options include broccoli, carrots, celery, and mushrooms.
  • Top with cheese or nutritional yeast: Cheese or nutritional yeast can add a delicious cheesy flavor to your casserole. If you're vegan, you can use nutritional yeast instead of cheese.

Conclusion:

This brown rice, nut, and tempeh casserole is a delicious and healthy meal that is perfect for a weeknight dinner. It's packed with protein, fiber, and healthy fats, and it's also easy to make. So, next time you're looking for a healthy and satisfying meal, give this casserole a try.

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