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
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.
- 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
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.
Related Topics: Vegetarian