Vegetable and Brown Rice Bake (8×8 Pan Recipe)

When it comes to wholesome, nutritious, and satisfying meals, Vegetable and Brown Rice Bake is a perfect choice. This dish is packed with fiber-rich brown rice, colorful vegetables, and a blend of savory seasonings, making it both delicious and nourishing.

Designed specifically for an 8×8-inch baking dish, this vegetarian casserole is great for small households, meal prep, or a light, wholesome dinner. Whether you’re looking for a meatless main dish or a hearty side, this Vegetable and Brown Rice Bake is easy to prepare, full of flavor, and completely customizable to suit your taste preferences.

Ingredients

For the Casserole Base:

• 2 cups cooked brown rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups chopped vegetables (such as bell peppers, zucchini, carrots, mushrooms, or broccoli)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon cumin (optional, for depth of flavor)

For the Sauce:

• 1 cup vegetable broth
• ½ cup milk (or unsweetened plant-based milk)
• 1 tablespoon all-purpose flour (or cornstarch for gluten-free option)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil or thyme

For the Topping:

• ½ cup shredded cheese (cheddar, mozzarella, or dairy-free alternative)
• ¼ cup breadcrumbs (or crushed crackers for extra crunch)
• 2 tablespoons grated Parmesan (optional)

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C).
2. Lightly grease an 8×8-inch baking dish with cooking spray or butter.

Step 2: Cook the Vegetables

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the chopped vegetables, season with salt, pepper, Italian seasoning, paprika, and cumin, and sauté for about 5 minutes until they begin to soften.

Step 3: Prepare the Sauce

1. In a small saucepan, whisk together the vegetable broth, milk, and flour over medium heat.
2. Add garlic powder, onion powder, and dried basil, stirring continuously until the sauce thickens slightly (about 3-4 minutes).
3. Remove from heat and set aside.

Step 4: Assemble the Casserole

1. In a large bowl, mix the cooked brown rice and sautéed vegetables.
2. Pour the sauce over the mixture and stir until evenly combined.
3. Transfer the mixture to the prepared 8×8-inch baking dish, spreading it out evenly.
4. Sprinkle the shredded cheese evenly on top.
5. In a small bowl, mix the breadcrumbs and Parmesan cheese (if using), then sprinkle over the casserole for a crispy topping.

Step 5: Bake the Casserole

1. Cover the dish with foil and bake for 20 minutes to allow the flavors to meld together.
2. Remove the foil and bake uncovered for another 10-15 minutes, until the cheese is melted and the topping is golden brown.
3. Let the casserole sit for 5 minutes before serving.

Tips for Making the Best Vegetable and Brown Rice Bake

✅ Use Pre-Cooked Brown Rice: Cooking brown rice ahead of time makes this dish even easier to prepare. You can use leftover rice or cook it fresh while prepping the other ingredients.

✅ Choose Your Favorite Vegetables: This recipe is highly customizable. You can swap out vegetables based on what’s in season or what you have on hand.

✅ Make It Vegan: To make this casserole completely plant-based, use dairy-free milk and vegan cheese or nutritional yeast for the topping.

✅ Add Protein: If you want to boost the protein content, add chickpeas, tofu, white beans, or cooked lentils to the mixture.

✅ Make It Gluten-Free: Simply replace the all-purpose flour with cornstarch and use gluten-free breadcrumbs for the topping.

✅ Enhance the Flavor: Adding a splash of lemon juice or balsamic vinegar before baking enhances the flavors and adds brightness to the dish.

✅ Freeze for Later: This casserole is freezer-friendly! Assemble it in the baking dish, cover tightly, and freeze for up to 2 months. When ready to bake, cook directly from frozen at 375°F for 40-45 minutes.

What to Serve with Vegetable and Brown Rice Bake

This dish is filling on its own, but it also pairs well with:

Fresh Green Salad – A simple salad with a light vinaigrette adds a refreshing contrast.

Garlic Bread or Whole-Grain Rolls – Perfect for soaking up any extra sauce.

Wine Pairing – A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements the dish beautifully.

Lemon Wedges – A squeeze of fresh lemon before serving enhances the flavors.

Why You’ll Love This Recipe

Perfect for Small Households: This 8×8-inch pan recipe makes about 4 servings, making it great for a small family dinner or meal prep.

Nutrient-Rich and Filling: Packed with fiber, vitamins, and minerals, this casserole is a satisfying and healthy choice.

Easy and Budget-Friendly: Made with simple pantry staples and fresh veggies, this dish is both affordable and easy to make.

Great for Meal Prep and Freezing: It stores well in the fridge for up to 4 days and reheats beautifully.

This Vegetable and Brown Rice Bake is a delicious way to enjoy a wholesome, plant-based meal that’s easy to make and full of flavor. With its creamy texture, cheesy topping, and hearty vegetables, it’s a dish you’ll want to make again and again.

Whether you’re looking for a vegetarian main course, a meal-prep option, or a cozy side dish, this 8×8-inch pan casserole is sure to become a favorite. Try it out and enjoy a nutritious, comforting meal!