Nutty Vegetable Rice Casserole

READY IN: 40mins




  • Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in).
  • While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
  • Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
  • While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
  • When rice is cooked, turn off heat and let stand, covered, for ten minutes.
  • While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
  • When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
  • Pour mixture (should be very thick) into a medium casserole and top with paprika and a bit of salt.
  • Cook at 375 for ten minutes, covered. Enjoy!