Friday, December 1, 2006

Broccoli and Rice Casserole

6 cups cooked brown rice
2 cups broccoli florets, chopped small and steamed until crisp tender
6 ounces cremini mushrooms, chopped
1 small onion, diced
2 cloves garlic, minced
1/3 cup flour
2 2/3 cups lowfat milk
6 ounces sharp cheddar cheese, shredded
3 ounces Parmesan cheese, shredded
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Drizzle enough olive oil in a small skillet to brown mushrooms. Cook them over medium-medium high heat until they are golden brown. Add onions and garlic, cooking over low heat until caramelized. Combine with rice and set aside.
In a medium saucepan, whisk together the flour and the milk. Cook, stirring constantly, over medium heat until thickened. Remove from heat, and add cheeses (reserve 1/2 cup) and spices. Combine with rice mixture and turn into oiled casserole dish. Sprinkle reserved cheese over the top. Dust with seasoned bread crumbs and paprika if desired.


Anonymous said...

Wow, this sounds really good. But I assume it gets baked in the oven. For how long? At what temp? I need to know cause I really want to make this! Thanks

Michelle said...

Details, details! Who knew I'd forget something so basic? :0)

Bake it at 350 for about 45 minutes. Baking time can vary, depending on whether your ingredients are still hot, or whether they've cooled. Once cooked, this freezes beautifully. In fact, we threw some in the microwave tonight to go with grilled chicken, and it was just as good as when it first came out of the oven. Hope you enjoy!