Best 2 Gorgeous Vegetarian Rice Casserole Recipes

Indulge in a hearty and flavorful vegetarian feast with our gorgeous vegetarian rice casserole. This delectable dish is a symphony of textures and flavors, featuring fluffy rice, tender vegetables, and a creamy, cheesy sauce. It's a perfect main course for both casual family dinners and special occasions.

The recipe collection offers a variety of options to suit different dietary preferences and tastes. Whether you prefer a classic casserole with a medley of vegetables, a hearty and protein-packed version with lentils or black beans, or a lighter and healthier option with quinoa or brown rice, we have you covered. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making this casserole a versatile dish that can be enjoyed by vegetarians and meat-eaters alike.

Let's cook with our recipes!

ONE POT RICE AND VEGETABLE CASSEROLE

One Pot Rice and Vegetable Casserole image

This rice and vegetable casserole is the perfect one pot dinner, packed with veggies, rice and beans - such a hearty vegetable bake that's comforting and full of goodness.

Provided by Becca Heyes

Categories Main meal

Time 1h10m

Number Of Ingredients 15

Ingredients

1 tbsp oil
1 red onion, (cut into wedges)
1 medium aubergine ((eggplant), cut into chunky dice)
1 medium courgette ((zucchini), cut into chunky dice)
6 medium mushrooms, (quartered)
3 cloves garlic, (minced)
1 tsp dried mixed herbs ((I used an Italian-style blend))
210 g (~ 1 cup) white rice
1 litre ((~ 4 cups) vegetable stock)
3 medium tomatoes, (cut into wedges)
400 g tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))
2 tbsp pesto
Black pepper
25 g (~ 1/3 cup) breadcrumbs (I used panko)
50 g (~ 1/2 cup) grated cheddar cheese

Steps:

Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.

Nutrition Facts : ServingSize 1 portion, Calories 470 kcal, Carbohydrate 76 g, Protein 16.4 g, Fat 11.9 g, SaturatedFat 3.9 g, Cholesterol 15 mg, Sodium 210 mg, Fiber 13.9 g, Sugar 10.3 g

GORGEOUS VEGETARIAN RICE CASSEROLE

Gorgeous Vegetarian Rice Casserole image

Make and share this Gorgeous Vegetarian Rice Casserole recipe from Food.com.

Provided by Molly Bloom

Categories One Dish Meal

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cooked basmati rice
1 courgette, cubed
1 orange bell pepper, cubed
1 cup broccoli floret
10 cherry tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon fresh ground pepper
2 cups of fresh heavy cream
2 tablespoons butter
2 tablespoons vegetable oil
1 cup of grated provolone cheese
2 tablespoons chopped fresh parsley
salt

Steps:

Heat the vegetable oil, and cook onions and garlic until soft.
Add the rest of the veggies, except cherry tomatoes. Add fennel seeds, pepper, and basil. Cook for 5 minutes on medium heat, stirring constantly.
Add half of the cream, salt to taste, and cook for another 2 minutes. Remove from heat.
Grease a casserole dish with half of the butter.
Layer rice and vegetables. Dot with the rest of the butter.
Cover the last layer with the grated cheese, the rest of the cream and cherry tomatoes. Bake for 15 minutes, or until cheese is golden.
Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 315.8, Fat 26.5, SaturatedFat 15.1, Cholesterol 80.4, Sodium 156.8, Carbohydrate 14.8, Fiber 1.3, Sugar 1.9, Protein 6.2

Tips:

For the best results, use fresh vegetables that are in season. This will ensure that your casserole is packed with flavor and nutrients.
Don't be afraid to experiment with different types of vegetables. This recipe is very versatile, so feel free to add or remove vegetables as you see fit.
If you are using frozen vegetables, be sure to thaw them before adding them to the casserole. This will help to prevent the casserole from becoming watery.
Be sure to season the casserole well. This will help to bring out the flavors of the vegetables and the rice.
If you want a crispy topping, sprinkle some bread crumbs or grated Parmesan cheese on top of the casserole before baking.
Serve the casserole hot with a side salad or soup.

Conclusion:

This vegetarian rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables, rice, and cheese, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy vegetarian meal, give this casserole a try. You won't be disappointed!

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