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BROCCOLI ROSEMARY CASSEROLE




Source of Recipe


Janey
BROCCOLI ROSEMARY CASSEROLE

FILE - BRCASS

INGREDIENTS
1 Tablespoon Extra Virgin Olive Oil
1 ¼ cups chicken stock
1 large onion, chopped
2 cloves garlic, minced

COMBINE IN A LARGE BOWL
2 pkg. broccoli florets (about 6 cups chopped)
1 red bell pepper, cut into chunks
1 cup chopped fresh mushrooms
2 cups cooked brown rice
½ cup almond meal (very finely chopped almonds)
2 tablespoons fresh rosemary, minced
1 cup Mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350 degrees.
Lightly oil a 2 qt casserole dish with lid.
In a deep saucepan, sauté’ the chopped
onion for 5 minutes in olive oil or until
onion turns yellowish.

Remove the pan from the heat and
add the bowl of chopped broccoli florets,
red bell pepper, mushrooms, rosemary,
almond meal, cooked brown rice and cheese.
Stir till well mixed.
Salt and Pepper to taste
Pour into prepared casserole dish with lid
Bake for 40 minutes

NOTE:
It's important to cover the dish to make
sure it's cooked through and through
without burning it. I removed the lid
the last 7 or 8 minutes of cooking.


NOTE:
Cooking time will vary according to
the type of casserole dish used.
Mine is an oval clear one,
11"long x 8" wide x 3" deep.
It was full to the top.