Broccoli-Rice Casserole
Broccoli-Rice Casserole is an moderately easy dinner. Made with 1 1/4 c. long grain rice, 6 c. rich chicken stock (homemade preferred), 2 (10 oz.) pkg. frozen broccoli or fresh, if you prefer, 1/2 c. butter (1 stick) and 3/4 c. finely chopped onion, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Cook rice according to package directions using 3 cups of broth in place of water.
Fluff with fork and set aside.
Parboil broccoli; drain thoroughly.
In 12-inch skillet, melt 1/2 cup of butter.
Saute onion and mushrooms until soft.
Blend in flour and cook 2 to 3 minutes, stirring constantly.
Add remaining 3 cups of broth and cream, still stirring constantly.
Cook until mixture just comes to a boil; add salt and pepper to taste.
Place cooked rice in a buttered 2 1/2 to 3-quart casserole.
Spread drained broccoli on top of rice and cover with sauce.
In small skillet, melt 2 tablespoons of butter; add bread crumbs and cook, stirring, until lightly browned. Sprinkle over casserole.
Bake, uncovered, until sauce bubbles, about 30 minutes.
Serves 8 to 10.
Good with a boned chicken breast and simple green salad.
π· Perfect Pairings
Complete your meal with these
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