This Thanksgiving, spice up your side dish menu with this vegan pear and sweet potato casserole. It can take the place of the average sweet potato casserole, or stand on its own as a central dish for the meal.
If you don’t have, or don’t like, the spices I used in the recipe, feel free to switch it up. Cinnamon, nutmeg and paprika is one of my favorite combos, or you can go with a spice mix like pumpkin pie spice or chili powder.
This one is slow-cooked in the oven, which makes for the richest flavor, but if you want to speed it up you could put everything in your electric pressure cooker, reducing the water to 1 1/4 cups, and setting it for 22 minutes.
Spiced Pear & Sweet Potato Casserole
- 1 cup brown rice short or long grain
- 1 sweet potato or squash, peeled and diced
- 1 pear chopped
- 1 Tbsp lemon juice
- 2 Tbsp raisins or dried cranberries
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/4 cup fresh parsley chopped (or 1 Tbsp dried)
- Put rice in a casserole dish that has a lid, along with 2-3 cups of water. If you use more water, it’ll take longer to cook but will be much softer. You can speed up the cooking time if you add water that’s already boiling.
- Add the rest of the ingredients and the seasonings, changing them for your own tastes, and stir a bit to combine everything.
- Put the dish in the oven at 350 degrees F for 1:30 (for 2 cups water) to 2 hours (3 cups water). Make sure the rice and sweet potatoes are soft and fully cooked. Some ovens will take longer than others, and it also depends on the thickness of the dish you’re cooking in. Leave plenty of time – as long as there’s enough liquid, you can’t overcook this dish, the rice will just keep absorbing water and getting larger and softer.
- You can easily bake this ahead of time, and then put it back in the oven with a bit more water to reheat and serve.