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Brown Rice Casserole Recipe

Author: Molly Patrick of Clean Food Dirty Girl


  • 4 cups cooked brown rice 555g
  • 2 cups raw broccoli 165g, chopped
  • 1 cup tomatoes 160g, chopped
  • 1/2 cup raw carrot 70g, finely diced
  • 1/4 cup nutritional yeast 18g
  • 1 cup unsweetened non-dairy milk
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion granules
  • 1 teaspoon sea salt


  • Preheat oven to 350°F (175°C).
  • In a large mixing bowl, add the cooked rice, broccoli, tomatoes, carrots, and nutritional yeast and stir until everything is nice and mixed up.
  • In a smaller separate bowl, add the non-dairy milk, tahini, paprika, onion granules and sea salt and whisk until everything is combined.
  • Add the liquid mixture to the rice mixture and stir.
  • Add a tiny amount of olive or coconut oil to a paper towel and grease an 8x8 inch baking pan, wiping off any excess oil.
  • Add the rice mixture to the pan, cover with foil and bake for 25 minutes. After 25 minutes, take the foil off the baking dish, turn the heat up to 400°F (205°C) and bake for an additional 10 minutes.