Broccoli Rice

I used to love broccoli rice casserole so much! I would say it was one of my top ten favorite things in the whole world to eat, right up there with chocolate, but I haven't had any in such a long time, and since choosing vegan and gluten free., I haven't even thought about it. Until today. I became inspired, and after several 'almosts' I nailed it, and I am so happy with it! *Doing the Snoopy Happy Dance* No one, not even omnivores or lacto-vegetarians, will ever know (or believe you) that this is VEGAN! If you love creamy, comfort foods or Risotto, you are really going to love this. Make extra, because it tastes even better as leftovers!

Vegan Cheezy Broccoli Rice

 Ingredients:

1 cup brown rice 
2 cups vegetable broth

4 cups broccoli florets, steamed

1 cup of  my Cashew Cheeze Sauce

3 Tbsp white cooking wine or water

1/2 onion, chopped

2 cups baby bella mushrooms, chopped

1 Tbsp salt

Method:

1. Cook your rice in the vegetable broth.
2. While rice is cooking, saute the onions over medium heat in the cooking wine (or water) until tender.
3. Add the mushrooms on top and add a pinch of salt, this releases the mushroom juices faster. 
4. Cover and set heat to low, let steam together about 7-8 minutes.
5. Meanwhile, steam the broccoli until tender.
6. For sweeter flavor and softer onion texture, stir and continue cooking onions and mushrooms on low heat until all are carmelized together (about 20 more minutes) Add more wine as needed during cooking, let most of the liquid cook out before combining.
7. In a small saucepan or skillet, prepare the cheeze sauce.
8. When each element (the broccoli, the rice, the cheeze, and the onions & mushrooms) are ready, combine together with salt in serving bowl, serve and enjoy!

Tip: 

I believe the secret to this dish is to take your time with the onions and mushrooms. Cook them low and slow to make the magic happen! You have 40 minutes while the rice is cooking anyway, so don't rush the mushrooms and onions.