Mushroom Dill Rice Casserole
This recipe is one of those ultra comfort food type recipes for me. My mother used to make a similar version of this for us all the time growing up and when I left for college she would make it for me whenever I came home. The original recipe is actually a rice-stuffing recipe for poultry from a community cookbook called ‘Applehood & Motherpie.’ I have taken that recipe, altered it and made it vegan!
Because I have made this recipe too many times to count I have gotten to try it out using all different types of rice. My number one favorite type of rice to use in this recipe is sprouted grain brown rice. It seems to yield the best taste and holds up the best after being baked in the oven. My second favorite choice of rice to use in this recipe is white basmati rice (or long grain white rice). Two very different choices, I know, but those are the only two types of rice I buy consistently. I am sure this recipe would work well with long grain brown rice or even a wild rice mix. I would not, however, use short grain rice in this.
I had been wanting to post this recipe on here since I started writing this blog over a year ago, but my only hang up was how to photograph it. Photographing rice & casseroles are no easy feat and when you put them together it becomes near impossible (at least for me) to get a photo that does the dish justice. After numerous times making this recipe & photographing it I FINALLY decided on the photo I used here, but to be honest I still feel like it doesn’t convey the tastiness of this dish. Just to document my struggle, I have added all of the other photos (that I can find) of this recipe that I have taken over the past year at the end of this post for your viewing pleasure.
1 cup rice of choice
Enough vegetable broth (or use a bouillon cube) to cook rice in
½ tsp. vegan butter or olive oil (optional)
1 cup celery, diced
½ medium cooking onion, diced
2 ½ cups white mushrooms, sliced
1 ½ Tbsp. dried parsley
1 ½ tsp. dried dill
½ tsp. onion powder
¼ tsp. ground sage
salt to taste*
2 Tbsp. vegetable broth**
1 tsp. of olive oil (optional)
Preheat oven to 375°F.
Cook rice according to directions on the package in vegetable broth or use a bouillon cube.
Meanwhile, in a medium pan begin to heat oil over medium heat. Add in celery and onion and sauté until mostly cooked, about 8 minutes, adding in water or broth if necessary to prevent sticking or burning. Add in mushrooms sauté until mushrooms are cooked.
When rice and onion, celery, mushroom mixture are both done, mix together in a large mixing bowl. Add in parsley, dried dill, onion powder, sage, salt, and vegetable broth. Mix thoroughly.
Spread mixture into a lightly greased 8 X 8 pan. Sprinkle 1 tsp. of olive oil over the entire pan and place in the oven uncovered.
Cook for 25-30 minutes or until the top of the rice becomes slightly hard and crunchy. If you want a really crunchy top layer of rice add more olive oil before you put it in the oven.
Makes 1- 8×8 pan
This recipe has been adapted & veganized from the a recipe in the cookbook ‘Applehood & Motherpie’
SUBSTITUTIONS & NOTES:
*Taste the rice before you salt it, if you cook it with a bouillon cube it may not need salt.
**Adding this vegetable broth before it goes in the oven is pretty necessary, it will ensure that the rice does not dry out while cooking.
OIL- As usual oil in most of my recipes is optional. I do, however, use oil in this recipe to achieve a crispy outer rice layer.