Ingredients: 1 yellow onion, chopped 4 cloves garlic, minced 1.5 cups broccoli florets 2 Tbsp olive oil 10oz plant-based chicken strips, chopped (optional) 2 cups brown rice 1 3/4 cups not-chicken stock 16 oz coconut milk 10 oz plant-based cheddar cheese 1/4 cup panko bread crumbs Salt Pepper
Method: 1. Add brown rice and not-chicken stock to an InstaPot or pressure cooker. Set pressure to high and cook for 20 minutes. Let pressure release naturally. 2. Sauté the onion and "chicken" strips in olive oil for 3-4 minutes in a cast iron (or other oven-safe) skillet. Add the garlic and cook for 1 more minute, or until fragrant. 3. Add the cooked brown rice, coconut milk, and cheese to the skillet, stir, and bring to a simmer. 4. Once the cheese has melted, add the broccoli florets and stir. Season to taste with salt and pepper. 5. Heat the oven to 450°F. Bake for 5 minutes. Remove pan from oven and cover the casserole with pank bread crumbs. Bake for an additional 5 minutes, or until the panko turns golden brown. 6. Serve and enjoy!
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