Rice & Bean Casserole

 Source: Forks Over Knives (modified by Aimee)

https://www.forksoverknives.com/recipes/amazing-grains/cheesy-kidney-bean-and-rice-casserole

2 cups brown rice-- cook (or 6 cups already cooked)

3 TB oil plus more for sauteing 

1 cup chopped onion 

• 1 tablespoon minced fresh garlic
• 4 cups thinly sliced mushrooms (10 ounces)
• 2 cups ½-inch broccoli florets
• 2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
• 2 cups unsweetened, unflavored plant-based milk
• ¼ cup gluten free flour
• 3 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice or apple cider vinegar
• 1/4 tsp ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 tsp dried dill

1. Preheat the oven to 400°F.
2. Heat oil in skillet. Add the onions, mushrooms, & garlic; sauté 5 minutes, stirring frequently. Add broccoli and cook/stir until crisp-tender.
3. To make the cheesy sauce, in a medium saucepan heat 3 TB oil. Stir in flour & yeast until dissolved, adding vegan milk. Heat & stir until slightly thickened. Stir in lemon juice.
4. In a large bowl, combine the sautéed vegetables, rice, & beans. Add the cheesy sauce and stir.  Stir in remaining herbs/spices.
5. Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.

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