Creamy Wild Rice and Mushroom Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy wild rice and mushroom casserole made rich with blended cashews and almond milk instead of dairy. Hearty vegetables and aromatic herbs make it a satisfying plant-based side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup raw cashews
- 2 cups almond milk (unsweetened)
- 3 tbsp arrowroot powder
- 1/4 cup nutritional yeast
- salt (to taste)
- 3 1/2 cups vegetable broth
- 2 cups wild rice
- 4 tbsp vegan butter (or olive oil)
- 1 onion (finely chopped, about 2 cups)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 16 oz white button mushrooms (diced)
- 3 garlic cloves (minced, about 1 tablespoon)
- 3 carrots (finely chopped, about 3/4 cup)
- 3 celery stalks (finely chopped, about 3/4 cup)
- 3 tbsp tamari (or soy sauce)
- 2 tsp fresh thyme
- 2 tsp fresh parsley
- 1/2 cup breadcrumbs
- fresh parsley (for topping)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 904mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 556mg
- Calcium
- 121mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.