Broccoli And Rice Bake
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Cooked brown rice||3 Cup (48 tbs) (hot)|
|Sharp cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Plain yogurt||1 Cup (16 tbs)|
|Broccoli||1 Bunch (100 gm)|
1. Heat the oil in a medium-sized skillet and saute the onion and garlic until tender but not browned. Add the mushrooms and cook, stirring, for 5 minutes longer.
2. Meanwhile, combine the rice, 3/4 cup cheese, 2 lightly beaten eggs, and 1/4 teaspoon salt. Press firmly into two 9-inch pie plates to make shells.
3. Beat the remaining eggs lightly. Stir in the remaining salt, pepper, and yogurt. Cut the broccoli into small flowerets and the stalks into julienne strips. Cook the stalks in boiling salted water for 5 minutes. Add the flowerets and cook for 4 minutes longer, or until crisp-tender. Add to skillet with the mushrooms.
4. Pour egg-yogurt mixture over the broccoli and mix well. Pour into the two rice-lined pie plates. Bake in a 375-degree oven for 20 minutes. Sprinkle with the remaining cheese and bake for 10 minutes longer, or until set. Cool for 5 minutes before cutting into wedges.