Tonight's Dinner - Italian Broccoli-Rice Casserole

[Guest guest]

Far from vegan, but this was really good. I served it with some leftovers

and it we liked it. My 5 year old ate a bit of it too (broccoli is the only

vegetable he'll actually eat at all - strange but true).

 

This was an adaptation of a recipe for a broccoli casserole that had no rice

in it. I had some leftover rice I wanted to use up and it was a good idea.

Came out yummy. I had 2 servings. You can cut the fat a bit by using a

little less of the olive oil. As it was I cut it by half. I didn't think it

needed 1/2 cup of olive oil. Way too much.

 

* Exported from MasterCook *

 

" Italian " Broccoli-Rice Casserole

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Rice Side Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch broccoli

1 onion -- chopped

6 cloves garlic -- chopped

1/4 cup olive oil

1 cup cooked rice

1/2 cup bread crumbs

1/2 cup Parmesan cheese -- freshly grated

egg substitute for 1 egg

salt and pepper -- to taste

 

Wash broccoli. Chop it up a bit. Put a pot of water up to a boil (2 qt

saucepan is fine). Add broccoli at the boil, lower heat and let parboil for

2 minutes. Drain broccoli and plunge into bowl of ice water. Drain well when

cooled down. Chop up more finely.

 

Heat a nonstick pan over medium-high heat. Saute onion and garlic until

garlic is a little brown, but garlic is not burned.

 

In large bowl, combine broccoli, rice, onion mixture, breadcrumbs, parmesan

cheese and egg substitute. Mix well. Season with salt and pepper.

 

Preheat oven to 350°F. When ready, place broccoli mixture in greased

casserole. Bake until lightly golden on top and heated through, about 20-25

minutes.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

RisaG