Chickpea Broccoli Rice Casserole {Vegetarian, Whole Food}

Our kids love broccoli, rice and chickpeas, so when I saw Kim’s Chicken Broccoli Rice casserole, I knew I wanted to give this wholesome whole food recipe a try—veggie-converted, of course. So I swapped in some chickpeas and rustled up this meal on a busy weeknight. It’s filled with cheese, homemade cream of mushroom soup, broccoli and hearty brown rice. Mmm…delicious!

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Chickpea Broccoli Rice Casserole {Vegetarian, Whole Food}

Yield: 13 x 9 pan

Ingredients

2.5 cups uncooked brown rice

2 cups chickpeas, cooked

4 cups fresh broccoli florets

2 batches (about 3 cups) cream of mushroom soup

2 cups shredded cheddar cheese

salt and pepper to taste

Instructions

Cook brown rice according to package instructions on the stove top or in a rice cooker. Meanwhile, steam broccoli florets until just tender. Drain and rinse with cold water. Combine all ingredients in a large mixing bowl, reserving 1/2 cup of shredded cheese. Mix well to combine. Spread in 13 x 9 pan. Sprinkle with shredded cheese. Bake at 350 degrees for 25-30 minutes, until heated through and bubbly.

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http://veggieconverter.com/2012/06/chickpea-broccoli-rice-casserole-vegetarian-whole-food.html

Adapted from Real Chicken Broccoli Rice Casserole.

The Results

Yummy! This is a really simple weeknight dish. I think it could use a bit of spicing up, maybe some taco seasoning or red pepper flakes, but it was pretty tasty, overall.

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