Vegan Celery Rice Casserole

Sometimes the simplest recipes are the ones you come back to again and again, and this celery rice casserole is exactly that.

Everything goes into one dish: uncooked rice, thick slices of celery, chopped onion, vegetable broth, and a touch of marjoram.

Forty minutes in the oven and the rice absorbs all that savory broth while the celery stays just tender with a gentle bite.

Garnished with fresh celery leaves, it’s clean, light, and quietly satisfying. The kind of dish that doesn’t shout but never disappoints.

Variations

• Nutty crunch: Stir in toasted slivered almonds or walnuts right before serving for texture.
• Mushroom boost: Add a cup of sliced mushrooms to the casserole for extra umami depth.
• Herby upgrade: Swap marjoram for thyme or add a bay leaf to the broth for a slightly different aromatic profile.

Pro Tips

• Slice the celery thick, about half-inch pieces. Thin slices will turn mushy in the oven and lose their pleasant crunch.
• Skim the fat from your vegetable broth before using it. The cleaner the broth, the lighter and fresher the finished casserole tastes.
• Keep the lid on tight the entire bake time. The steam is what cooks the rice through evenly.