broccoli rice
Simple and tasty side dish. Rich and creamy with cheese. What is there not to like? Reheats well too. I originally found this gem of a recipe in an old cook book called Savour with Sue, written by Sue Select, 1981. I have made a few changes over the years but to this day still make this quite often.
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yield
8 -10
method
Bake
Ingredients For broccoli rice
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1onion, chopped
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2 clovegarlic,crushed
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2 tspoil
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10 ozfresh or frozen broccoli, cooked and drained
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1 cancream of mushroom soup (or any cream of soup you like)
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1/2 canmilk (use the soup can and measure 1/2)
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1 cshredded cheese (cheddar or velveeta work well)
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2 ccooked,cooled rice
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1/4 citalian bread crumbs ( or any crumb topping you like)
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salt and pepper to taste
How To Make broccoli rice
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1Cook your rice and allow to cool off. I like to cook it with chicken broth, instead of water for added flavor.
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2Preheat the oven to 350 degrees.
Grease a 1 1/2 quart baking dish and set aside. -
3In a deep sided frying pan or a large pot, saute onion and garlic in oil until translucent. Add the cream of soup, milk and cheese and over low heat, combine until the cheese has melted.
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4And the broccoli and rice. Salt and pepper to taste. Mix well.
Pour into your prepared baking dish.
Top with Italian bread crumbs (or any crumbs you like) -
5Bake 25-30 minutes.
Can be made the night before and baked the next day. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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