A simple Harvest Rice Bake, perfect for your holiday table (and a great vegan Thanksgiving side!) Add a shower of crumbled goat cheese if you’re missing out on the creaminess, and don’t forget to use panko bread crumbs- they amp the crispiness in this easy dish.
Somehow, some way, we made it to October.
It’s already the second week of the month, guys, and I’m torn between feeling dizzy at the thought that 2018 is almost to a close, and at the same time gleefully pulling out all my sweaters, boots, and comfy cold-weather clothes.
In other words, see ya later, spaghetti straps. I’ll start missing you in February. Today, I’m all about the knits.
Knits that feel extra cozy when we think about this simple Harvest Rice Bake, made with just a handful of ingredients and is -get this! – the perf vegan Thanksgiving side.
I mean, vegans need love on Thanksgiving too, right? The day is about more than just the turkey!
Of course, if you’re like me, you shower the top of this Harvest Rice Bake with crumbled goat cheese because #IHEARTCHEESE and even though I love me a good vegan buddy, I’m not losing the cheese. So feel free to do whichever version floats your foodie boat.
This is another rice dish made using VeeTee Rice, the company kind enough to sponsor this post (meaning I received some compensation and free rice in exchange for the time and effort it took to develop and photograph the recipe below)
VeeTee par-cooks their rice prior to packaging. This means their rice blends are the perfect match for recipes like this, recipes that “finish” the rice during the overall baking process.
Remember the kimchi fried rice and the spicy arancini from earlier this year? This is along the same lines; the vegetables and rice cook together in the pan, but since the rice is parcooked, the starch within the rice releases earlier in the cooking process, making the whole dish all creamy and yummy and bring in fall flavors like whoa.
I used sweet potatoes and yellow onions in this recipe, but I’m already playing with adding sliced brussels sprouts, or butternut squash, or even chunks of apples into the mix.
You know, like all the fall things that are glorious and wonderful. Grab your wooly socks and a steaming cup of tea and let’s fall the hell out of tonight with a Harvest Rice Bake.
- 1 10 ounce package VeeTee whole grain brown rice
- substitute: 1 ½ cups brown rice
- 2 cups vegetable broth
- 1 large sweet potato
- 1 yellow onion
- 3 cloves garlic
- 1 tablespoon fresh thyme leaves about 2 sprigs
- ½ teaspoon salt
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- ½ cup crumbled goat cheese
- Preheat the oven to 350*F and grease a 8x8” baking dish.
- If using regular brown rice, cook the rice halfway according to the instructions on the packaging. Remove form the heat when the outside of the grain has softened but the insides are still hard.
- Prepare the ingredients:
- Peel and chop the sweet potato into 1” size dice
- Peel and dice the onion.
- Peel and mince the garlic
- In a large bowl, combine the rice, sweet potato, onion, garlic, thyme, salt, and vegetable broth. Stir to combine, then pour into the baking dish.
- Cover the dish tightly with a lid or wrap in foil. Place in the oven and bake 30 minutes or until the sweet potatoes have softened all the way through.
- While the dish is baking, heat the olive oil in a medium pan over medium-high heat until shimmering. Stir in the breadcrumbs until they are coated in the oil, then continue to cook, stirring often, until the breadcrumbs have turned a golden brown and crispy. Remove from the heat and set aside.
- When the rice dish is done baking, scatter the dish evenly with the fried breadcrumbs and serve warm. If desired, sprinkle with crumbled goat cheese prior to serving.