YOUR SOLIN GENERATED RECIPE
Harvest Pumpkin and Rice Casserole
Savory brown rice and creamy pumpkin baked with protein-rich white beans and tender carrots, finished with a crunchy, toasted walnut topping.
INGREDIENTS
0.75 cup cooked brown rice
1 cup canned cannellini beans
1 cup pumpkin puree
0.5 cup yellow onion
0.5 cup carrots
1 tbsp extra virgin olive oil
2 tbsp nutritional yeast
2 tbsp walnuts
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried sage
0.5 cup vegetable broth
PREPARATION
Preheat your oven to 375°F and lightly grease a 9x9 inch baking dish with a small amount of olive oil.
Heat the extra virgin olive oil in a large skillet over medium heat, then add the diced yellow onion and carrots.
Sauté the vegetables for about 6-8 minutes until the onions are translucent and the carrots have begun to soften.
In a large mixing bowl, whisk together the pumpkin puree, vegetable broth, nutritional yeast, sea salt, black pepper, garlic powder, and dried sage until smooth.
Add the cooked brown rice and the rinsed cannellini beans to the bowl, stirring until everything is thoroughly coated in the savory pumpkin sauce.
Transfer the rice mixture into the prepared baking dish, spreading it out into an even layer.
Sprinkle the chopped walnuts evenly over the top of the casserole to create a textured crust.
Bake for 20-25 minutes until the casserole is heated through and the walnut topping is golden and fragrant.
Remove from the oven and let it sit for 5 minutes before serving to allow the flavors to meld.