Ingredients
Scale
- 1 cup long-grain brown rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and sliced
- 1 cup low-sodium vegetable broth
- 2 tsp agar-agar powder
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the brown rice in vegetable broth according to package instructions; set aside.
- In a large bowl, mix cooked brown rice, chickpeas, spinach, artichoke hearts, garlic powder, agar-agar powder, salt, and pepper until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
- Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of casserole (about 200g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg