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Rice Parmigiana

Rice Parmigiana

This is a tasty and easy dish to make for you and/or the whole family — as a side or a main course.

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Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
172 0mg 2g 26g
Recipe Footprint (for Recipe's Default # of Servings)
3.6 Water saved (gallons) [animal consumption only]
11.7 Manure (pounds) not deposited into the environment
13.3 Grains / feed (pounds) not consumed by animals
28.8 Methane (gallons) not created by animals
352.2 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 50 minutes
Ingredients
  • 2 C white rice (cooked)
  • 4 green onions (sliced)
  • 2 garlic cloves (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 1 C bell pepper (red) (chopped)
  • 2 C vegetable broth
  • 1 C mozzarella cheese (almond) (shredded)
  • 1/2 C Parmesan cheese (non-dairy grated)
  • 1/2 C soy milk
  • 1 tsp flour (unbleached all purpose)
  • 2 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp basil (dried)
  • 1/4 tsp black pepper
  • 1/4 tsp thyme (dried)
Course Veggie Side Dishes
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 50 minutes
Ingredients
  • 2 C white rice (cooked)
  • 4 green onions (sliced)
  • 2 garlic cloves (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 1 C bell pepper (red) (chopped)
  • 2 C vegetable broth
  • 1 C mozzarella cheese (almond) (shredded)
  • 1/2 C Parmesan cheese (non-dairy grated)
  • 1/2 C soy milk
  • 1 tsp flour (unbleached all purpose)
  • 2 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp basil (dried)
  • 1/4 tsp black pepper
  • 1/4 tsp thyme (dried)
Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
172 0mg 2g 26g
Recipe Footprint (for Recipe's Default # of Servings)
3.6 Water saved (gallons) [animal consumption only]
11.7 Manure (pounds) not deposited into the environment
13.3 Grains / feed (pounds) not consumed by animals
28.8 Methane (gallons) not created by animals
352.2 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix the cooked rice with the remaining ingredients (half of the cheeses).
    In a large bowl, mix the cooked rice with the remaining ingredients (half of the cheeses).
  2. Turn the rice mixture into a 2-quart baking pan or casserole dish (greased); top with the other half of the cheeses, cover and bake at 350 degrees for 30 to 40 minutes or until set.
    Turn the rice mixture into a 2-quart baking pan or casserole dish (greased); top with the other half of the cheeses, cover and bake at 350 degrees for 30 to 40 minutes or until set.
Recipe Notes

You can also use green bell pepper in place of the red bell pepper, if desired.

Cover and store for up to one week in the refrigerator.

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