Wild Broccoli Casserole


1 organic onion (chopped)
2 TBSP coconut oil
1 + 1/3 cups dry wild rice
2.5 cups organic chicken or veggie broth
1 tsp salt
1 tsp pepper
1 tsp dijon mustard
a couple dashes garlic powder
1/2 cupĀ almond milk
4 cups raw organic broccoli (rinsed, dried, and cut into florets)
2 cups vegan cheese

Cook your onion in the coconut oil until softened. Stir in the wild rice and 2 cups of the broth. Bring to a boil then reduce to simmer until the rice is al dente and most liquid has been absorbed. Add the salt, pepper, dijon, and a couple dashes of garlic powder. Stir in an additional 1/2 cup of broth + the almond milk + the broccoli. Allow the liquid to slightly cook the broccoli before mixing in 1.5 cups of the cheese. Spoon into a baking pan, and add enough liquid to almost cover the mixture. Feel free to leave some liquid out if it seems like too much. Bake for 25 minutes at 400 degrees until hot and bubbly.



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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