Wednesday, August 25, 2010

Broccoli Rice Casserole

This is a pretty fast and simple casserole. Very flavorful and one I am sure most kids would devour. Many recipes call for cooked long grain rice, but I was afraid it would get too mushy. I opted for short grain rice and added some additional liquid to compensate. It was a great side dish to the steak I had in the fridge. It'd be great with some chicken either on the side, or diced and added right in!

There are short cuts which I'll include below!

Broccoli Rice Casserole

350 degree oven for 30-35 minutes

1 small onion, diced small
2 cloves garlic, minced
1 lb. fresh blanched broccoli (or one 16 0z. package frozen, defrosted)
1/3 cup milk
1 can crem of chicken soup
1 cup homemade cheese sauce (or 8 oz. prepared such as cheez wiz)
1/2 cup UN COOKED short grain rice plus 1/2 cup liquid (or 1 1/2 cups long grain rice)

Saute onion over medium low heat until soft. While you're waiting combine milk, cream of chicken, cheese sauce and additional 1/2 cup liquid (if using uncooked short grain)in a bowl large enough to combine all ingredients and set aside. Add garlic to onion and cook until fragrant taking care not to burn the garlic. Add the broccoli to the pan and toss to coat. Add the rice OFF the heat and toss. Add the broccoli to the bowl and mix until everything is combined. Season with salt, pepper and cayenne. Pour into greased casserole dish. COVER with foil. Bake until the rice is cooked and the casserole is thick, about 30-35 minutes. Allow to cool 10 minutes and serve!


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