Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
saturdayschild, 09/23/09
Creamy Broccoli & Pepper Rice CasseroleIngredients (use vegan versions): 2 cups short grain brown rice
4 cups mushroom broth
1 large onion, diced
2 cloves garlic, diced
4 to 5 small semi-hot peppers, such as Cherry Hots, chopped (for less heat, use 2 bell peppers)
1 very large head broccoli, chopped up
1/4 cup sunflower seeds
1 cup unsweetened soymilk
3/4 cup shredded soy cheddar cheese, divided
1 large bunch of fresh thyme, stems removed
Olive oil
Salt and pepper, to taste
Directions:1) Preheat oven to 350 degrees Fahrenheit. In a large stockpot, bring mushroom broth to a boil. Add rice, reduce heat to simmer until all liquid is absorbed and rice is fluffy.
2) While rice is cooking, saute onion and garlic in olive oil until just translucent. Add peppers and saute until slightly soft. Add broccoli, saute until broccoli is warmed through and starting to green. Be careful not to over cook whats on the stovetop-- everything's going in the oven!
3) When rice is done, mix in vegetables, sunflower seeds, soy milk, 1/2 cup soy cheese and fresh thyme. Season with salt and pepper to taste. Stir thoroughly so everything is incorporated.
4) Grease casserole dish and spread rice mixture evenly over the bottom. Top with the remainder 1/4 cup soy cheese. Cover with foil and bake for 20 minutes covered. Remove from oven, remove foil and bake for 10 more minutes uncovered to brown the top.
Source of recipe: I got some gorgeous broccoli from the farmer's market and was inspired to make a slightly healthier version of the Broccoli and Cheese Casserole with it.
Makes: 6 servings, Preparation time: 30 minutes, Cooking time: 30 minutes
