Rice & Broccoli Casserole
I got this recipe off of YouTube and made a few modifications. The original recipe called for chicken broth and cremey chicken soup but, because my daughter is a vegetarian, I substituted the chicken broth for vegetable broth and the chicken soup for mushroom soup. I also used McCormick Perfect Pinch Vegetable seasoning for extra flavor. Brown rice can also be used. Sushi rice works really well.
Rice & Broccoli Casserole
I got this recipe off of YouTube and made a few modifications. The original recipe called for chicken broth and cremey chicken soup but, because my daughter is a vegetarian, I substituted the chicken broth for vegetable broth and the chicken soup for mushroom soup. I also used McCormick Perfect Pinch Vegetable seasoning for extra flavor. Brown rice can also be used. Sushi rice works really well.
Cooking Instructions
- 1
In a large pan add 2 tbsp. coconut oil and rice. Sauté rice until lightly brown.
- 2
About half way through browning the rice, add the chopped onion. Then toward the end of browning the rice, add the minced garlic.
- 3
When rice is browned, add the broth to the pan and bring to a boil. Turn down heat and simmer, stirring occasionally, until rice is tender. Remove from heat and let cool to room temperature.
- 4
After rice is cooled, preheat oven to 350° F. Then in a large mixing bowl, add rice and mushroom soup and mix thoroughly.
- 5
Stir in shredded cheese and season to taste.
- 6
Spray a baking pan, generously, with cooking cooking spray and spread the mixture evenly. Cover with foil and bake for 45 minutes.
- 7
Remove foil and bake for an additional 10 - 15 minutes to lightly brown the top. You may also add more cheese to the top, if you wish.
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