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    Creamy, Cheesy Broccoli Rice


    Source of Recipe


    Unknown

    Recipe Introduction


    This cheesy broccoli and rice recipe was a BIG HIT with the family. It made a perfect side to a batch of crispy, chicken. It, also, made a filling vegetarian lunch the next day. I thought it was even better the next day.

    List of Ingredients




    Creamy, Cheesy Broccoli Rice


    1 cup long grain rice
    1 1/2 tablespoons oil
    2 garlic cloves, sliced thin
    2 cups hot water


    2 1/2 cups cooked rice from above
    1 1/2 cup sharp cheddar cheese, grated
    1 cup Monterrey jack cheese, grated
    1 (12 ounce) can CARNATION Evaporated Milk
    2 tablespoons yellow onion, finely diced
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper

    Recipe




    First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
    Then, get the rice started.

    In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring. Add hot water, stir; cover with lid. Reduce heat to low and cook 12 minutes, or until water is absorbed.

    PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.

    While you're waiting for the rice to absorb the water,
    blanch the broccoli.

    3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces
    Blanch 4 minutes in boiling water. Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain. Allow broccoli to cool enough to handle. Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.

    Bring it all together.

    2 1/2 cups cooked rice from above
    1 1/2 cup sharp cheddar cheese, grated
    1 cup Monterrey jack cheese, grated
    1 (12 ounce) can CARNATION Evaporated Milk
    2 tablespoons yellow onion, finely diced
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper
    Measure out the rice. (You'll have leftover rice.)

    In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper. Transfer to 8-inch pan. Top with remaining cheddar.
    Bake 20 minutes.

    makes 4 to 6 servings

 

 

 


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