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.
prep time
cook time
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - onion, chopped
- 2 cloves garlic,crushed
- 2 teaspoons oil
- 10 ounces fresh or frozen broccoli, cooked and drained
- 1 can cream of mushroom soup (or any cream of soup you like)
- 1/2 can milk (use the soup can and measure 1/2)
- 1 cup shredded cheese (cheddar or velveeta work well)
- 2 cups cooked,cooled rice
- 1/4 cup italian bread crumbs ( or any crumb topping you like)
- - salt and pepper to taste
How To Make broccoli rice
-
Step 1Cook your rice and allow to cool off. I like to cook it with chicken broth, instead of water for added flavor.
-
Step 2Preheat the oven to 350 degrees. Grease a 1 1/2 quart baking dish and set aside.
-
Step 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.
-
Step 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)
-
Step 5Bake 25-30 minutes. Can be made the night before and baked the next day.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Rice Sides
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#cheese
Keyword:
#broccoli
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
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