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Broccoli and Edamame Casserole

broccoli_shutterstock_196837673Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
The tender vegetables and rice in this dish are whisked into a luscious cheese-flavored sauce and then covered with a light, flaky crust. 

I recommend using all organic non GMO ingredients.

Preparation Time:  20 to 30 minutes  


Ingredients:

FOR THE FILLING

2             Medium potatoes, peeled and diced

1             Carrot, peeled and diced

2             Cups vegetable broth

1             Stalk broccoli cut into florets

1/3          Cup cooked wehani rice

1/4          Cup olive oil, plus more for oiling dish

1/3          Cup unbleached white flour

1             Cup fresh shelled edamame

1/2          Teaspoon dried thyme

1/4          Cup nutritional yeast flakes

 

FOR THE CRUST

2             Cups unbleached white flour

1/8          Teaspoon baking soda

1/8          Teaspoon baking powder

1/8          Teaspoon sea salt

1/3          Cup trans-fat free margarine

1 to 2      Cups soy milk or organic milk

Cooking Time:  Approximately 1 hour, 15 minutes

Directions:

Preheat the oven to 350 degrees F.  To make the filling, bring a large pot of water to a boil, add the potatoes and carrot, and boil approximately 12 to 15 minutes, until tender.  While the potatoes and carrot are cooking, bring the broth to a boil.  Add the broccoli and boil 3 to 5 minutes longer.  Drain the vegetables and combine them with the cooked rice.

Heat the oil in a sauté pan and whisk in the flour until the mixture is golden brown.  Whisk the flour mixture into the boiling broth to form a thick, creamy soup.  Oil a 2 ½ quart casserole dish and transfer the potato mixture to it; stir in the edamame, thyme, yeast, and flour mixture.

To make the crust, combine the flour, baking soda, baking powder, and salt in a medium mixing bowl; stir well to combine.  With your fingers, work in the margarine until the mixture is crumbly.  Add the soy milk slowly just until you can form a soft dough.  Knead briefly, and then roll the dough out on a floured surface to a size large enough to cover the casserole.

Cover the casserole with the dough and trim (but do not seal the edges).  Bake 30 to 45 minutes, until the crust is brown and flaky.

 

Makes 6 to 8 Servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

 

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