Ingredients
Main Ingredients
- 1 3/4 cups vegetable broth (use vegetable bouillon if preferred)
- 1 cup medium grain rice (long grain may also be used)
- 6 ounces pesto (homemade or storebought)
- 15 ounce can chickpeas, drained and rinsed
- 8 ounces cremini mushrooms, roughly chopped
- 1 medium shallot, diced (optional)
- 1 teaspoon dry parsley
- 1 teaspoon lemon pepper seasoning (optional, see notes)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 ounces Neufchatel cream cheese, cut into cubes (light cream cheese, optional)
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- Prepare the Broth and Rice: Bring the vegetable broth to a boil in a kettle or pot. While waiting, rinse the rice thoroughly under cool running water to remove excess starch. Preheat your oven to 400°F (204°C).
- Combine Ingredients: In a 9×13-inch baking dish, add the rinsed rice, pesto, drained chickpeas, chopped cremini mushrooms, diced shallot, dry parsley, lemon pepper seasoning, garlic powder, onion powder, kosher salt, and black pepper. Stir well to evenly combine all the ingredients.
- Add Broth and Cover: Carefully pour the boiling vegetable broth into the baking dish with the rice mixture, stirring gently once more to distribute the broth. Cover the dish tightly using foil, an upside-down baking sheet, or a lid to trap the steam.
- Bake the Rice: Place the covered baking dish into the preheated oven and bake for 25 minutes, or until the rice is mostly tender but not fully cooked through. Remove from oven and stir the mixture. If the rice still needs more cooking, return it to the oven for an additional 5 to 10 minutes.
- Add Cream Cheese and Mozzarella: Once the rice is nearly done, stir in the cubes of cream cheese if using. Then spread the shredded mozzarella evenly over the top of the rice mixture.
- Final Bake: Return the dish to the oven, uncovered this time, and bake for another 5 to 10 minutes until the cheese is melted, bubbly, and the rice is fully cooked.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before slicing. Garnish with fresh basil leaves and a sprinkle of red pepper flakes, if desired, then serve warm.
Notes
- Lemon pepper seasoning is optional. Use a salt-free version or adjust the added kosher salt accordingly. Alternatively, add lemon zest at the cheese addition stage for a fresh citrus touch.
- For extra veggies, add thawed frozen vegetables or a handful of fresh spinach at the same time as the cream cheese.
- Boost protein by adding sliced Italian sausages or tofu ricotta with the rice mixture before baking.
- To make vegan, substitute shredded mozzarella with dairy-free cheese, use vegan pesto or homemade pesto with vegan Parmesan, and replace cream cheese with a non-dairy alternative or omit it.
- Store leftovers refrigerated in a sealed container for 3 to 4 days after cooling.
- Freezing is possible by tightly wrapping with plastic wrap and foil or using a lid. Thaw overnight in the refrigerator before reheating. Add 10-15 minutes to reheating time if reheated in the oven.
- Reheat individual servings quickly in the microwave or warm the whole casserole in a 325°F oven for 20-30 minutes, covering with foil if it dries out.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
