2 cans artichoke hearts, drained and roughly chopped
6 strips meatless bacon, cooked and crumbled
1 cup shredded vegan white cheese
1 1/2 cups cooked white rice
1 1/2 cups cooked wild rice
1/2 cup vegan Parmesan cheese
Hot Sauce for drizzling
Instructions:
Preheat oven to 350F.
Melt 6 Tablespoon butter in a medium saucepan over medium heat.
Stir in flour, salt & pepper. Mix well and cook until it starts to bubble.
Gradually add broth and 1 cup milk and bring to a boil, whisking constantly, until it thickens into a thick sauce. Remove sauce from heat and set aside.
Grease a 9 x 13" baking pan with cooking spray.
Melt remaining 2 Tablespoons butter in a large skillet over med-high heat. Add carrots, green pepper and onion and cook until crisp-tender.
Add in the sauce, 1/2 cup milk, sherry, artichoke, bacon and white cheese and blend well. Remove from heat and set aside.
Mix white and wild rice together and spread on the bottom of the greased pan.
Pour the artichoke mixture over the rice and spread evenly.
Sprinkle the Parmesan cheese on top and cover tightly with foil. (Can refrigerate at this point for up to 24 hours if desired).
Bake for 40 minutes (60 minutes if refrigerated), then remove the foil and bake for another 15-20 minutes or until casserole is heated through and top is browned.
Sprinkle with hot sauce, if desired, and serve!
Nutrition Info Per Serving: Calories 397 Total Fat 27 g Cholesterol 0 mg Sodium 553 mg Potassium 528 mg Total Carbohydrate 34 g Dietary Fiber 7 g Sugars 4 g Protein 10 g