Ingredients

The following ingredients have 6 Servings
  • 1 Cup Diced Sweet Onion
  • 1/2 Cup Chopped Celery
  • 1 Tsp Minced Garlic
  • 1 TB Vegan/Allergy-Free Butter (or Olive Oil)
  • 2 1/2 Cups Low-Sodium Vegetable Stock (if using unsalted, add salt to taste)
  • 1 Cup Full-Fat Unsweetened Canned Coconut Milk
  • 1/4 Cup Diced Fresh Parsley (or 4 Tsp dried parsley)
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tsp Lemon Zest
  • 1/2 Tsp Black Pepper (to taste)
  • 3 Cups Instant White Rice*
  • 2 15 oz Cans Chickpeas (about 3 Cups)
  • 1 Cup Frozen Green Peas (defrosted, or other veggies)

Instruction

  • Preheat the oven to 375°F.
  • In a large pot, heat the vegan butter before adding the onion, garlic, and celery to saute for about 3-5 minutes, until softened.
  • Now add the vegetable stock and coconut milk. Bring the pot to a low boil before removing it from the heat and stirring in the lemon juice, lemon zest, parsley, and black pepper.
  • Grease a 9x13 casserole dish (3 quarts) with more vegan butter or olive oil before adding in the uncooked instant rice, chickpeas, and defrosted vegetables. Spread everything evenly in the pan.
  • Pour in the hot liquid from the pot directly over everything in the casserole dish before covering the dish with foil.
  • Bake the casserole for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the top begins to get a nice golden brown crisp around the edges.
  • Remove and serve the casserole warm with additional parsley and lemon slices if desired.