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1.
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Preheat oven to 350 degrees F. 2.
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Cook the wild rice as directed in package.
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3.
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Heat 2 tablespoons veggie broth over medium-high heat in a large saucepan.
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4.
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Add onions and mushrooms, stirring occasionally for about 5 minutes or until the liquid begins to evaporate.
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5.
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Add the celery and cook for another 5 minutes or until the vegetables begin to turn darker in color.
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6.
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While veggies are cooking, blanch broccoli.
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To blanch, bring broccoli to a boil and cook for about 3 minutes.
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Immediately remove broccoli and drain, then plunge it into a bowl of ice water to stop the cooking process.
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Remove from ice water and set aside.
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7.
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Sprinkle 1/4 cup almond flour on the vegetables and stir.
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8.
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Pour remaining 4 cups broth into the mixture and stir to combine.
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Add the seasonings.
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9.
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Bring the mixture to a gentle boil and allow to thicken.
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10.
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Add the rice and broccoli to the vegetable mixture and stir to combine.
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11.
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Pour the mixture into a 2-quart baking dish.
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Sprinkle remaining 1/2 cup almond flour on top of mixture.
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12.
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Cover with foil and bake for 20 minutes.
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Remove foil and bake for another 15 minutes or until slightly golden brown.
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Recipe inspired by The Pioneer Womans Broccoli Rice Casserole.
