Spicy Brown Rice & Orzo Pilaf Casserole

I ate lunch right before I started cooking this dish. Wasn’t hungry in the least. I was making it for dinner AND for lunch the next day.

My plans were ruined though, once I had one bite of this tasty rice dish-I ended up eating half the meal right then and there.

It always amazes me, that the simplest ingredients actually end up making the most delicious dishes. We hardly EVER cook with rice (which is ironic because I’m pretty sure that’s all that most people think I eat), but I’m really trying to get in the habit of eating it more, and replacing many pasta dishes with it. I prefer the taste of brown rice to white (which is a good thing) and I think it goes perfect in this recipe. The salsa gives it a good kick, there’s a little bit of sweetness from the corn and lots of creaminess from the sauce and Daiya.

I dare you not to love this casserole!

BROWN RICE PILAF (makes alot, but you only need to use 1 1/2 cups for this recipe)

3 cups vegetable broth

2 cups organic brown rice

1 yellow onion, chopped

3 cloves garlic, minced

3 tbsp olive oil

1 tsp dried marjoram

1 tsp sea salt

1/2 tsp black pepper

CASSEROLE

1 1/2 cups cooked whole wheat orzo

1 cup cooked organic corn

1 1/4 cups coconut milk

1/2 cup organic salsa

1/2 cup shredded Daiya

1/2 cup scallions, chopped

3 tbsp tapioca starch

1 clove garlic, minced

1 tsp dried pepper blend (optional, but we use a jalapeno blend that goes amazing in this dish)

1/2 tsp paprika

1/2 tsp dry mustard

1/2 tsp sea salt

• (For the pilaf) In a large saucepan, cook garlic and onion and olive oil over medium heat for 5 minutes
• Add rice and cook for 5 more minutes, stirring frequently
• Add broth, marjoram, salt and pepper, cover, and bring to a boil
• Reduce to a simmer and cook covered, for 45 minutes or until liquid is absorbed and rice is fluffy
• Preheat oven to 375 degrees
• Meanwhile, in a saucepan, whisk together coconut milk, starch and garlic together over medium heat
• When starch is absorbed, add pepper blend, paprika, mustard and salt and bring to a boil
• Reduce to a simmer and add 1 1/2 cups of brown rice pilaf, orzo and corn-continue stirring for 5 more minutes
• Remove from heat and stir in corn, salsa and green onions
• Pour into a greased 9 X 9 casserole dish and top with Daiya
• Bake, covered, at 375 degrees for 15 minutes
• Remove cover and cook for 15 more minutes at 375 degrees