Vegan MoFo #16: Chickpea-Rice Casserole

Cat and casserole.

This recipe was originally Chicken-Rice Casserole, found on page 88 of the 1978 Betty Crocker cookbook.yyyyyyyyyyyt<—that was the cat.

1/4 c vegan margarine
1/3 c white flour
1 tsp salt
1 c chickenlike broth
1 1/2 c unsweetened nondairy milk (I used just water)
1 1/2 c cooked brown or wild rice (I used 1 c brown, 1/2 c white)
2 c or 1 can garbanzos
1/3 c chopped green pepper
2 T pimento
1/4 c sliced or slivered almonds

Melt margarine in 2-quart saucepan. Whisk in flour and salt. Remove from heat. Slowly stir in milk and broth a little at a time until smooth. Return to heat. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix remaining ingredients in an ungreased 2-quart casserole or 8×8″ pan. Pour broth mixture on top and stir together. Cook uncovered at 350 until bubbly, 40-45 minutes. Garnish with parsley if desired.

GooGoo wanted me to take a picture of her casserole, on this stool, in her acorn bowl. She was very particular about these points. Here is the picture in all its glory.