Broccoli And Rice Food

BEST BROCCOLI RICE CASSEROLE

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

BROCCOLI RICE

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

BROCCOLI AND RICE

Steps:

• Combine broccoli stalk and 1 cup water in a blender; blend until pureed. Add remaining cup of water for a total of 2 cups of green water to cook the rice in.
• Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Add rice and cook and stir for 3 minutes. Add chopped broccoli florets, green water, and salt; bring to a boil. Reduce heat to low and simmer until rice is tender, 15 to 20 minutes.
• Fluff cooked rice with a fork and squeeze lemon juice on top before serving.

BROCCOLI AND RICE

Steps:

• Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.

BROCCOLI RICE

Steps:

• Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes.
• Add bell pepper and chopped, defrosted, drained broccoli. Cook rice with broccoli and pepper another 2 to 3 minutes. Fluff with fork and serve.

BROCCOLI & RICE QUICHE

Steps:

• Bring the water to a boil in a medium saucepan.
• Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• Drain well, and set aside.
• Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• Pour mixture evenly into prepared dishes.
• Bake at 375 degrees for 20 minutes.
• Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• Bake an additional 10 minutes or until cheese melts.
• Let stand 5 minutes before serving.

CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Melt butter over high heat, add chopped mushrooms.
• Cook and stir for about 2 minutes.
• Add onion and chicken pieces.
• Reduce heat to medium high and cook until chicken is just cooked through.
• Stir in garlic and cook for about a minute longer.
• Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• NOTE: Instant rice makes this a quick and easy recipe.
• Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• If you prefer other rice then make it ahead of time.

THAI BROCCOLI RICE

Steps:

• Heat a frying pan over a medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.
• Heat the oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 mins until al dente. Transfer to a large bowl and add the red cabbage, red pepper, half the coriander and half the toasted peanuts. Mix to combine.
• To make the dressing, whisk the lime zest and juice, tamari, sugar and oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.

BROCCOLI RICE CASSEROLE RECIPE

Steps:

• Heat oven to 350°F.
• Combine first 5 ingredients in large bowl; stir in 1 cup cheese.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 35 min. or until heated through; uncover. Sprinkle with remaining cheese and cracker crumbs. Bake 5 min. or until cheese is melted.

BROCCOLI RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Melt 1 Tbsp. butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter. Add to bread cubes in medium bowl; mix lightly. Sprinkle over casserole.
• Bake 30 to 35 min. or until heated through.