Hello! I wanted to share with you guys a quick side dish for your Thanksgiving dinner. I present my Rice, Broccoli and Cheese Casserole, or as I like to call it RBC casserole. Originally, my mom got this recipe from one of her co-workers a long time ago. She brought it home and wanted me to make for Thanksgiving. I had just really gotten into cooking so I jumped at the chance to be a part of a holiday meal. Ever since that year, I have made this casserole every Thanksgiving (and Christmas for that matter). For a while it was my signature Holiday dish. I have since added to my reportoire but this recipe still holds a special place in my heart. I have tweaked this recipe so many times, I don't even remember the original recipe. Good thing this dish is incredibly easy to make and versatile! If you don't like broccoli, use a vegetable you prefer (asparagus would be great). Not a fan of cheddar? Try fontina or any other cheese you like. You can even make this a meal by adding chicken or leftover turkey. (Can you say Thanksgiving leftovers?) Recipe 2 cups rice, cooked 1 tbsp of oil 1 small onion or 1/2 of a large onion, chopped 1/2 of a green pepper, chopped (optional) 2 cloves garlic, chopped 8 oz mushrooms, chopped 1 10 oz can of cream of mushroom 1/2 cup chicken stock 1 14 oz bag of broccoli, frozen 1 tsp of garlic powder 2 tbsp of soy sauce (I use light) Salt and pepper to taste 8 oz of shredded cheddar cheese To start, cook your rice. I use my trusty rice cooker but if you don't have one, then cook according to the instructions on the package. Set aside in a large bowl. Saute the onion, bell pepper and garlic in a tablespoon of oil on medium heat until aromatic, about 5 minutes. Throw in the chopped mushrooms and continue cooking until the veggies start to become translucent. Season with a pinch of salt and pepper. Pour in the chicken stock and cream of mushroom. Stir until smooth. Next add the frozen broccoli and cook until it becomes al dente, about 10 minutes. Add the soy sauce, salt and pepper, to taste. If necessary, break up the broccoli into smaller pieces with a spoon. Pour the broccoli mixture into the bowl with the rice. Mix until combined. Add your cheese, reserving a little bit for the top on the casserole. Mix until combined. Butter your baking dish on the bottom and sides. Pour in the rice mixture and smooth with the back of the spoon to make one even layer. Top with the reserved cheese. Bake covered at 350 for about 15 minutes. Uncover and bake for about 10 minutes more until the cheese is melted and the center is warmed through. You can make this a day ahead and bake just before serving however you will need to bake for about 10-15 additional minutes. Spray the foil with cooking spray to prevent the cheese from sticking to the foil.
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