Brown Rice, Cranberries, Green Beans, Sweet Potato Holiday Casserole is tasty and filling, yet vegan and gluten-free. The casserole successfully incorporates all typical holiday flavors in one dish. I like to make this casserole to utilize leftovers, but it tastes great anytime during the holiday season.
Brown rice can be replaced with millet, quinoa or buckwheat, if desired. Furthermore, you can use your leftover stuffing in place of brown rice, too. If you don’t have enough sweet potatoes, you can use pumpkin puree instead of about 1/3 of the sweet potato amount.
Brown Rice, Cranberries, Green Beans, Sweet Potato Holiday Casserole Recipe
By December 16, 2013Published:
- Yield: 1 large casserole dish (6-8 Servings)
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 1 hr 5 mins
Brown Rice, Cranberries, Green Beans, Sweet Potato Holiday Casserole is tasty and filling, yet vegan and gluten-free. The casserole …
- 1 cup Brown Rice
- 8 tablespoons Extra virgin olive oil or coocnut oil divided
- 1 large White onion diced
- 1 teaspoon Maple syrup
- 1/2 cup Fresh parsley diced
- 1/4 cup Dried cranberries
- 1 teaspoon Sea salt
- 3 cups Green beans ends chopped off, beans sliced in half
- 3 large Sweet potatoes peeled and chopped
- Place the rice in a medium pot with 2 tablespoons of oil. Cook, stirring for 3 minutes. Add 2.5 cups of water, bring to a boil. Lower the flame and simmer for 30 minutes or until the rice is soft, but not overcooked.
- Preheat the oven to 350 degrees Fahrenheit.
- Saute the onion in 3 tablespoons of oil for about 4 minutes.
- To the onion, add garlic, parsley and cranberries and saute for another 2 minutes.
- Add cooked rice and sea salt and saute for another 2 minutes. Set aside.
- In the meantime, bring a large pot of water to a boil. Put green beans in the water. Cook for 10 minutes or until the beans are soft, but not mushy. Drain, set aside.
- While the green beans are cooking, put sweet potatoes in a large pot and cover them with water, so that there is 1 inch of water over the potatoes. Bring to a boil, then lower the flame and simmer for about 5 minutes, covered and then 3 minutes, uncovered, or until sweet potatoes are very soft ( test with a fork.)
- Drain half of the cooking water, but leave the other half of water in the pot with sweet potatoes. Using a potato masher, mash the sweet potatoes very well. Add remaining oil and maple syrup and mix.
- To assemble the casserole, place the rice mixture on the bottom of a lightly oiled large casserole dish. Place green beans over it. cover with the sweet potato mash. Using a silicone spatula, smooth out the top.
- Bake for 25-35 minutes or until the edges are getting to be light ( not dark) brown and the top appears to be slightly darker and more set.
- Let the casserole stand for 10-15 minutes, then serve.