Broccoli and Rice with Cheese
You can make it to suit any nationality and every quirky taste there is out there. So go at it. Get the kids involved.
This is my version. Hope you like it!
Photos are from recipe photo swap.
Main photo from Better Homes and Gardens.
- 10 oz
- frozen chopped broccoli
- 1 c
- quick cooking rice
- 1 c
- 1/4 tsp
- 1 c
- shredded reduced-fat cheddar or swiss cheese
- # 1
- use asparagus in place of broccoli-add 1/2 cup chopped almonds; 4 cups chopped hard boiled eggs
- # 2
- add 1/2 c. chopped onion; 1/2 lb. cooked italian sausage; 1 c. peas in place of broccoli; 8 oz. tomato sauce in place of cheese; but add 1/4 c. grated parmesan cheese and 2 oz. sliced mushrooms
- # 3
- add 2 tablespoons butter; and 2 tablespoons flour;2 teaspoons chicken bouillon; 1 c. hot water; 1/2 c. milk ; 1 c. stove top stuffing mix
BHG ORIGINAL RECIPE:
In medium saucepan combine all but cheese. Bring to a boil. stirring frequently to break up frozen broccoli.
Remove from heat. Cover and let set 5 minutes. Return saucepan to low heat; add cheese, stirring just until cheese is melted.
Serve in soup bowls and sprinkle a little cheese on top for garnish. Serves 6.
To 2 Tablespoons butter stir in 2 Tablespoons flour salt and add pepper to taste. Drain canned asparagus liquid into flour mixture. Cook slowly, stirring until the mixture thickens. Remove from heat. Stir in a bit of parsley flakes and almonds. Add rice cooked as in original recipe. Alternate layers of asparagus, eggs, sauce , cheese, and rice in a 1 1/2 qt. casserole. Top with a mixture of cheese and stuffing crumbs. Drizzle some butter over top. Bake at 425^ for 20 minutes.
Brown onion and sausage in 3 Tablespoons melted butter. Add peas and mushrooms and stir for a few minutes. Add tomato sauce and cooked rice, cover and simmer for for 10 minutes. Pour into sprayed casserole. Sprinkle with cheese and bake at 375^ for 20 minutes.
Cook broccoli until just barely tender. Drain and place in sprayed casserole. Melt butter stir in flour and cook briefly, and then add the milk slowly. Add bouillon and cook stirring constantly, until thickened.Set aside melt 2 Tablespoons of butter in saucepan and add 1/3 c. water. Mix in dry stuffing and and nuts. Pour bouillon sauce over the broccoli mixture and sprinkle evenly with the nut mixture and bake 400^ for 20 minutes or until crusty on top.