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Broccoli Rice Bake

I.am.Vegetarian's picture
Ingredients
  Brown rice 1 1⁄2 Cup (24 tbs), cooked, cooled (About 1/2 Cup Raw)
  Broccoli 1 Pound (Untrimmed)
  Sharp cheddar cheese 6 Ounce
  Onion 1 Small
  Butter/Margarine 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 3
  Skim milk 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven to 350°F.
2) Trim the broccoli, break into flowerets and cut stalks into 1-inch pieces. Steam until just tender and keep aside.

MAKING
3) In a food processor bowl with a shredding disc, process the cheese until shredded, keep aside.
4) In a processor bowl with a metal blade, process the onion until finely chopped.
5) In a small skillet, saute the onion in 2 tablespoons butter over a medium-high heat until soft, stir in salt and pepper.
6) Process the broccoli until coarsely chopped.
7) In a large mixing bowl, add the cheese rice, broccoli and onion together, toss well to mix.
8) Process the eggs in the processor bowl for 5 seconds. With machine running, pour in milk, then turn off as soon as the milk is added.
9) Pour into the broccoli mixture and stir gently to mix.
10) In a greased 8 x 8-inch baking pan, spread the mixture and bake for 35-40 minutes or until the custard is set.
Allow to stand for 10 minutes.

SERVING
11) Slice into squares and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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