Vegetarian Dairy Free Wild Rice Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 1 cup wild rice blend, rinsed
- 2 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz cremini mushrooms, sliced
- 3 stalks celery, thinly sliced
- 1 medium carrot, peeled and diced
For the sauce
- 3 tbsp dairy free butter
- 3 tbsp all-purpose flour
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken brothChef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
- 1 tsp dried thyme
- ½ tsp garlic powder
For the topping
- ½ cup dairy free breadcrumbs
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Combine the rinsed wild rice blend and 2 1/2 cups chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the rice is just tender and most of the liquid is absorbed, about 35–40 minutes. Remove from heat and set aside.
- 2
While the rice cooks, heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.
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