CRUST
3 tbs vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1 cup organic raw Jasmine rice
2 cups water
Pink Himalayan salt
Melt butter and add rice. Allow rice to toast a bit and become fragrant. Add water and salt and bring to a boil. Turn down the heat to low, cover the pot and cook rice 30-45 minutes until all water is absorbed and rice is soft.
When the rice is cooked put it into a 9” pie pan.
BROCCOLI FILLING
2 tablespoons melted organic vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1/2 cup organic chopped onion
1 organic chopped garlic clove
2 tablespoons Better Body Foods Organic Super Seeds (iHerb, betterbodyfoods.com, Amazon)
1/4 cup Frontier organic nutritional yeast (iHerb, frontiercoop.com or Amazon)
2 tablespoons organic dried chives
One cup Kite Hill sour cream (Thrive Market, Amazon)
18. 5 ounce package of organic riced broccoli (Thrive Market)
1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)
1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)
Preheat oven to 350° on bake
In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.
Bake in the oven for 45 minutes.
