Wednesday, November 17, 2010

Broccoli and Rice Bake

I had some left over rice and some broccoli from my last CSA box to use up. So I searched for a recipe to use it up. I found this one... I changed it up a bit to fit our needs.

Michelle's Rice and Broccoli Bake

  • 2 cups hot cooked rice
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1 egg
  • 3/4 teaspoon garlic salt

  • FILLING:
  • 3 cups frozen chopped broccoli, thawed
  • 4 ounces chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 medium onion, chopped
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • In a large bowl, combine the rice, cheese, egg and garlic
  • salt. Press firmly into a 2-qt. baking dish coated with cooking
  • spray. Bake at 375° for 10 minutes. 
  •  
  • Meanwhile, place the broccoli, mushrooms, red pepper and onion in a
  • steamer basket over 1 in. boiling water in a saucepan. Bring to a
  • boil; cover and steam for 5 minutes or until crisp-tender.

  • In a large bowl, combine the eggs, milk, onion salt and
  • pepper; stir in vegetables. Pour over crust. Sprinkle with cheese.
  • Bake, uncovered, at 375° for 25-30 minutes or until a knife
  • inserted near the center comes out clean. Yield: 6 servings.

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