Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander.

Ingredients

4 serv.

butter↗1⁄4 cup
small onion, chopped↗1
cloves garlic, minced↗2
thyme↗1⁄4 teaspoon
long grain rice↗1 cup
all-purpose flour↗1 tablespoon
chicken broth↗1 1⁄2 cups
chopped broccoli1 cup
milk↗1 cup
grated parmesan cheese2 tablespoons
lemon, zest of↗1 teaspoon
Crumb topping
dried breadcrumbs↗1⁄2 cup
grated parmesan cheese1⁄4 cup
melted butter2 tablespoons
tablespoons chopped fresh parsley2

Step-by-step instructions

1
Preheat oven to 375 In a large fry pan, melt butter.
2
Add onion and garlic and cook for 1 min over med heat.
3
Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
4
Stir in broccoli, milk and parm cheese.
5
Mix well and pour into a buttered 6 cup casserole dish.
6
Cover and bake for 35 min or until tender.
7
Meanwhile, to make crumb topping, toss together all ingredients and set aside.
8
Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
9
Broil for 1 to 2 min until golden.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App