This dump and bake casserole is a vegetarian spin on a comfort food classic. Featuring white rice, chickpeas, and coconut milk, this casserole is a great option for weeknight dinners.
In a fine mesh sieve, rinse the white rice under cool running water until it runs clear. Thaw the broccoli by cooking it in the microwave 2 minutes less than recommended cook time.
Add the water and coconut milk to a medium sauce pot. Bring to a slow simmer over medium-high heat. You can also warm the liquids in a heat-safe bowl in the microwave.
Lightly oil a 9x13 baking dish. Add the rinsed rice, water, coconut milk, chickpeas, nutritional yeast, Old Bay seasoning, onion powder, garlic powder, salt, and black pepper. Stir to combine.
Cover tightly with foil. Bake at 375F on the middle oven rack for 25-30 minutes. Remove from the oven when the rice is cooked through.
Stir the casserole. It will be realtively thick; if you prefer a creamier end result, stir in ⅓ cup milk of choice. Top with shredded cheese and the thawed broccoli.
In a medium bowl, mix together the panko breadcrumbs, coconut oil, and a pinch of salt. It will be a relatively dry, sand-like texture. Sprinkle across the top of the casserole.
Return to the oven to bake, uncovered, for an additional 10 minutes or until the panko is golden.
Remove from the oven and let cool for 5 minutes before slicing and serving. Serve with a squeeze of lemon juice. Enjoy!
Notes
White rice: I have only tested this with long-grain white rice, so that's what I recommend using. Brown rice doesn't work because it requires additional liquid to cook fully.
Coconut milk: Full-fat coconut milk adds depth and creaminess. For a lighter option, use light/reduced-fat coconut milk. I don't recommend replacing the coconut milk with another non-dairy milk.
Leftovers: Best within 3-4 days. Let cool to room temp before covering with foil or a lid and refrigerating.