Broccoli cheese rice casserole Broccoli cheese rice casserole Israeli Kitchen This unique dish is a nice change from traditional starch and cheese dishes, providing whole grains and nutrient-rich vegetables as a base. (Photo: Sarah F. Berkowitz)

Broccoli, rice and cheese casserole

An appetizing one-dish meal that combines whole grain brown rice and bright, crisp broccoli topped with savory marinara and mozzarella

Print
  • Yield: Serves 6-8
  • Prep time: 15 minutes
  • Cook time: 1 hour

This unique dish is a nice change from traditional starch and cheese dishes, providing whole grains and nutrient-rich vegetables as a base. The original recipe printed in Spice and Spirit called for wheat germ and white rice; we’ve combined the two ingredients and kept the recipe gluten-free (and high fiber) by using brown rice.

Ingredients

  • 16 ounces frozen chopped broccoli
  • 2 onions
  • 2-4 cloves garlic
  • 2 tablespoons oil
  • 1 jar marinara, any flavor
  • 1 1/2 cup brown rice
  • 1 cup shredded mozzarella
  • Salt and pepper, to taste

Directions

In a large pot, heat oil. Sauté onions until golden.

Add broccoli, garlic and rice. Cook over medium heat for 5 minutes.

Add 3 cups water, teaspoon salt and a dash of pepper (more if you like it spicy). Bring to a boil, covered. Lower heat and simmer 20 minutes or until water is absorbed.

Mix in half of the cheese.

Use non-stick spray to coat a casserole dish. Transfer rice mixture to dish, cover with marinara and sprinkle with remaining cheese.

Bake at 425° F for 10 minutes or until top is golden and bubbly.

Broccoli cheese rice casserole.Broccoli, rice and cheese casserole. (Photo: Sarah F. Berkowitz)

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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