Broccoli and Brown Rice Casserole with Chickpeas

Name: Broccoli and Brown Rice Casserole with Chickpeas
Ingredients: 3 cups broccoli florets; 1 onion, chopped (1 cup); 2 teaspoons garlic powder; 1½ teaspoons mild chili powder; 1½ teaspoons smoked paprika; 2 tablespoons rolled oats; 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice; 1½ teaspoons white wine vinegar or apple cider vinegar; ¼ teaspoon sea salt; Freshly ground black pepper, to taste; 2 cups cooked brown rice; 1 15-oz. can chickpeas (1½ cups), rinsed and drained; 1 tomato, chopped (1 cup); 2 tablespoons finely chopped fresh parsley

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Servings: 6

Broccoli and Brown Rice Casserole with Chickpeas

Instructions

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Step 1

Preheat oven to 400°F. Place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 4 minutes or until tender.

Step 2

Heat a skillet over high. Add onion, garlic powder, chili powder, paprika, and ¼ cup water. Cook about 10 minutes or until onion is tender, stirring occasionally.

Step 3

Meanwhile, place rolled oats in a spice grinder or food processor; grind or pulse until the consistency of flour. In a small bowl whisk together oat flour, milk, and ½ cup water.

Step 4

Stir milk mixture into skillet. Add vinegar, salt, and pepper. Taste and adjust seasoning. Cook 3 to 5 minutes or until thickened, stirring occasionally. Remove sauce from heat.

Step 5

In a baking dish combine broccoli, rice, and chickpeas. Spread evenly. Pour sauce over rice mixture.

Step 6

Bake 20 minutes. Sprinkle with tomato and parsley. Serve warm.

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