Creamy Rice Casserole

Hello, and happy weekend!

About a week ago, my husband and I decided to try and eat healthier than we have been since we got married. We got a juicer and an amazing NutriNinja (blender) as gifts, so we thought we should start putting them to more use in our attempt to eat/drink cleaner. We have been having so much fun coming up with recipes and using recipes from Pinterest, etc. We feel great and we are excited to get back into shape after a year of wedding shenanigans, travelling, moving, and what not.

In addition to juicing and drinking smoothies and protein shakes, I have been trying to make hearty dinners that are better than the fried foods, highly processed foods, and “bad stuff”, which is what we call all of the ingredients we are not supposed to eat (gluten, dairy, corn, egg for me and dairy, egg, bell pepper, cinnamon for him).

So, as a result of many experiments in the kitchen, I came up with a yummy, creamy rice casserole that I am super excited to share the recipe for! This casserole is creamy, colorful, full of flavor, and it’s gluten, dairy, corn, and egg free! Oh! And, it’s vegan! Of course, if you are not vegan or if you do not have food allergies/sensitivities, you can use real butter, milk, mayonnaise, chicken broth, and what not. Hope you enjoy this dish as much as we did!!



1/2 cup Long Grain Wild Rice (I use Lundberg Royal Blend Texmati Brown and Wild Rice)

2 cups Short Grain Brown Rice (I use Lundberg Organic Short Grain Brown Rice)

2 cups Water

2 1/2 cups Vegetable Broth

2 1/2 tbs Vegan Butter

3/4 cup Chopped Onion

1 cup Chopped Carrots (I used large carrots, but baby carrots work fine!)

1 cup broccoli

1 1/2 cup Veganaise

1/2 cup Vegan Milk (I used rice milk, but you can use soy, almond, coconut, etc.)

1/2 cup Coconut Cream

1 1/2 tsp Ground Turmeric

1 tsp Ground Cumin

3/4 tsp Garlic Powder

1/4+ tsp ground Pepper

Salt to Taste



  1. Preheat oven to 375º
  2. In a large pot, combine the wild and long grain rice, the short grain rice, water, vegetable broth, and butter and bring to a boil.
  3. Cover with a lid and reduce the heat to a low simmer. Cook for 45 minutes.
  4. Remove from heat and allow to steam for an additional 10 minutes.
  5. Remove ingredients from the pot, then combine in a 13inX9in casserole dish with the onion, carrot, broccoli, Veganaise, milk, cream, and seasonings (add a dash of salt, then add salt to taste once the casserole is finished cooking).
  6. Mix all ingredients together really well, then place in the oven for about 60 minutes, stirring halfway through.
  7. Enjoy! Isn’t that easy? It may take a while to cook, but it’s so worth it!
  8. Although I do not eat meat, my husband does. In addition to the casserole, I prepared a couple of chicken breasts by sprinkling them with a little turmeric, garlic powder, salt, pepper, and cumin. I then baked them in the oven at 375º for 45 minutes, flipping half way through.
Mr. Parry’s plate with some chicken. 


One of the great things about this dish is how flexible it is with what can be paired with it. You can definitely add lots more veggies like corn, zucchini, squash, cauliflower,  green beans, etc.! If everyone that is eating the casserole eats meat, then cooked chicken can be seasoned/not seasoned, shredded/chopped, and thrown into the casserole for a nice Chicken and Rice casserole!

Thank you for reading! I hope you enjoy the dish and the many dishes to follow.

                                                                                                                           xoxo Mrs. Parry




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