Layered Rice Casserole

This vegetarian casserole layers cooked brown rice around a saucy filling of white beans, frozen corn, canned tomatoes, and tamari. It’s completely vegan, uses no added oil (the onions saute in broth), and bakes into a satisfying, protein-packed dinner.

The layering is important. Rice on the bottom absorbs the juices from the bean-vegetable filling in the middle, while the rice on top gets a sprinkle of paprika and crisps slightly around the edges during the uncovered final 15 minutes of baking.

Tomato paste thinned with water gets spread between the filling and the top rice layer, adding concentrated tomato flavor and helping bind everything together when you scoop out a portion.

Kitchen Tips

• Use fully cooked, slightly firm brown rice. Mushy rice compacts into a dense, gluey layer instead of staying fluffy.
• Saute the onions and garlic in vegetable broth instead of oil. They won’t brown as deeply but they’ll soften and sweeten nicely.
• Cover for the first 30 minutes so the filling heats through, then uncover for the last 15 to let the top layer dry out and crisp.
• Let the casserole rest 10 minutes before serving so it holds together when scooped.

Variations

• Black bean version: Swap white beans for black beans and add cumin and chili powder for a Southwestern spin.
• Cheesy top: Sprinkle shredded cheddar over the top rice layer during the last 5 minutes for a melty, non-vegan upgrade.
• Quinoa swap: Use cooked quinoa instead of rice for a higher-protein, gluten-free version.