Monday, July 27, 2009
Broccoli Rice Casserole
Things have been a little whirlwindy since I returned from Chicago. If I didn't have a vacation (or rather a "staycation") booked for next week, I'd be weeping in a corner somewhere right now. Three of my five work days this week involve driving at least four hours, and that gets old very quickly. Plus, the Man of Science was away AGAIN for business, so I had a few days of enjoying sole responsibility for all the dog wrangling.
And then this morning, while making my bleary, early morning way downstairs, I discovered (by way of stepping in it with my bare foot) that one of the animals had relieved themselves on the staircase. This has never happened before, so I wasn't expecting it at all. The Man of Science helped me hop back up the stairs to the bathroom so I could wash my foot. While I was doing that, the cat came in and tried to drink out of the toilet.
"Argh!" I yelled, shooing her away. "Toilets on staircases and cats in the toilet!"
And The Man of Science replied by singing, "These are a few of my faaaaaavourite things..."
Which is kind of why I like him.
So anyway, here's a casserole recipe, excellent for busy weeks. It makes a good side dish for dinner or a base for other items like tofu or beets or roasted cashews or whatever you like, really. It is easy to make and always tasty and has served me well since my vegan university days when I first tried it. In other words, it is one of my favourite things.
Broccoli Rice Casserole
1 head of broccoli (between 2 and 3 cups)
3 cups cooked brown rice
1 medium onion, chopped
1 clove of garlic, chopped
1 tbsp olive oil
1/4 cup tahini
1/4 cup nutritional yeast
2 tbsp flour
1 tsp turmeric
salt and pepper
1/2 cup water (or more as needed)
Preheat oven to 350 degrees.
Cook the rice and spread it across the bottom layer of a casserole dish.
Steam broccoli until it is bright green and still a little bit crunchy. Then layer it over the rice.
Saute onion and garlic in olive oil until onions are tender, and sprinkle over broccoli.
Mix remaining ingredients in a blender (or vigorously by hand!). Add more water if you would like a thinner sauce that will soak into your rice. Add less if you'd like a thicker sauce that will sit on top of the dish.
Bake for half an hour, or until broccoli starts to get a bit brown and roasty.
-I am in love with the brown rice/wild rice blend that can be found at Loblaws grocery (organic) and Bulk Barn (not organic). I have always had a thing for wild rice, but I find a dish where ALL the rice is wild rice to be a bit strange. I used to mix the two myself, but having it pre-mixed allows me to use my brain for other things. Like wondering what creature is eating all the baby zucchinis in my garden.
-Check out my sidebar! It's now on the side! Thanks to Sarah who was excellent tech help at the Blogger conference.
-I'm going to do a post next week about oppourtunities to donate time or money to charitable programs involved with food here in Ottawa. I have a bunch in mind, but if you have ideas, please e-mail me!