Saucy Rice Casserole
Servings: 2 servings
Ingredients
Mushroom Sauce
- 1 tbsp olive oil
- 1 chopped medium onion
- 3 minced garlic cloves
- 1 tsp turmeric powder
- 1 tsp salt
- ½ tsp black pepper
- 3 cups cremini mushrooms you can also use white mushrooms
- 1 cup tomato sauce
Rice Casserole
- 1 cup basmati rice plus 2 tbsp salt for cooking the rice
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1 cup plain vegan yogurt I used cashew yogurt
- 1 tbsp olive oil
Instructions
Mushroom Sauce
- Sauté the onions with olive oil until translucent. Add the garlic, turmeric, salt, and pepper, and sauté for a few more minutes.
- Add the mushrooms and cook for 5 minutes, then add tomato sauce close the pot lid, and simmer for 15 minutes.
Rice Casserole
- Start by soaking the rice for at least an hour (this helps remove some of the arsenic). Then boil 5-6 cups of water. Cook the rice with salt al dente and drain the water completely.
- In a bowl, add the yogurt, turmeric, salt, and pepper and mix well. Then mix the rice until completely mixed in with the yogurt mixture.
- Grease the bottom of an 8×8 casserole dish, pour the rice into the dish and make the top even. Cover with tin aluminum foil.
- Bake 400°F for 30 minutes.
- Serve the mushroom sauce over the rice and garnish with parsley.