Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Make the onions: Add the almond meal, cornmeal, garlic powder, nutritional yeast, and salt and pepper, if using, to a large bowl. Mix to combine. Add the sliced onions and toss until coated. Transfer the coated onions to the baking sheet, spreading out as evenly as possible (some may overlap if they’re very thinly sliced).
Bake for 10 minutes, tossing halfway through. Remove from the oven and set aside. Lower oven temperature to 350 degrees F.
While the onions are baking, make your Cashew Sour Cream: Add all ingredients to a blender or food processor and blend until creamy. Set aside.
Blanch the green beans: Fill a large stovetop pot with water and bring to a boil. Add the green beans, blanching for 5 minutes. Remove from heat and either run under cold water or transfer to an ice bath to stop them from cooking.
Make the Mushroom Gravy according to directions and set aside.
Add the cooked wild rice and 1 cup of the mushroom gravy to a large bowl and mix until combined.
Assemble the casserole: First, spread the rice and mushroom gravy on the bottom of an 8x8” or 9x9” baking dish.
Next add the green beans, spreading out evenly on top of the rice.
Transfer the sour cream evenly over top of the green beans.
Pour the mushroom gravy over top of the sour cream.
Bake for 20 minutes.
Remove from the oven, layer the onions on top and bake for another 5 minutes.
Divide between serving dishes and enjoy!
Chef's Notes
Substitutions
Use an additional ¼ cup of almond meal in place of the cornmeal.
Use red or white onion, or shallots, in place of yellow onion.
Substitute cooked brown rice, red rice, black rice, or quinoa for the wild rice.
Use another whole grain of choice, such as cooked farro, barley, or wheat berries for the rice.
Nut-free
Substitute oat flour in place of almond meal.
Instead of cashews, use sunflower seeds to make the Cashew Sour Cream.
Prep Ahead
Toss the onions in the almond meal and cornmeal mixture and store in an airtight container in the refrigerator for up to 2 days before baking them.
Make the Cashew Sour Cream ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Make the Mushroom Gravy ahead of time and store in an airtight container or mason jar in the refrigerator for up to 3 days before making this recipe.
Blanch the green beans ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Make the onions: Add the almond meal, cornmeal, garlic powder, nutritional yeast, and salt and pepper, if using, to a large bowl. Mix to combine. Add the sliced onions and toss until coated. Transfer the coated onions to the baking sheet, spreading out as evenly as possible (some may overlap if they’re very thinly sliced).
Bake for 10 minutes, tossing halfway through. Remove from the oven and set aside. Lower oven temperature to 350 degrees F.
While the onions are baking, make your Cashew Sour Cream: Add all ingredients to a blender or food processor and blend until creamy. Set aside.
Blanch the green beans: Fill a large stovetop pot with water and bring to a boil. Add the green beans, blanching for 5 minutes. Remove from heat and either run under cold water or transfer to an ice bath to stop them from cooking.
Make the Mushroom Gravy according to directions and set aside.
Add the cooked wild rice and 1 cup of the mushroom gravy to a large bowl and mix until combined.
Assemble the casserole: First, spread the rice and mushroom gravy on the bottom of an 8x8” or 9x9” baking dish.
Next add the green beans, spreading out evenly on top of the rice.
Transfer the sour cream evenly over top of the green beans.
Pour the mushroom gravy over top of the sour cream.
Bake for 20 minutes.
Remove from the oven, layer the onions on top and bake for another 5 minutes.
Divide between serving dishes and enjoy!
