Description
A nutritious and hearty vegan casserole made with wild rice and navy beans, perfect for a healthy meal.
Ingredients
- 1 cup wild rice
- 2 cups water
- 1 can (15 oz) navy beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable broth
- 1 tbsp nutritional yeast (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Rinse wild rice and cook in 2 cups water until tender, about 45 minutes. Drain excess water.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and mushrooms. Sauté until softened.
- Add cooked wild rice, navy beans, thyme, rosemary, salt, and black pepper. Stir to combine.
- Pour vegetable broth into the mixture and mix well.
- Transfer to a baking dish and sprinkle with nutritional yeast if using.
- Bake for 20-25 minutes until heated through and slightly crispy on top.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can substitute navy beans with cannellini or great northern beans.
- For extra flavor, add a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American