top of page

Cheddar Broccoli Rice Casserole

(by Jess Maiuro)


2 c. brown rice

1 onion, chopped

1/2 t. minced garlic

1 T. butter

1 c. shredded cheddar cheese

1 c. vegetable broth

2 c. broccoli florets

1/2 c. sour cream

1/2 c. milk

1/2 t. salt

1/2 t. pepper

1/4 c. bread crumbs, a few reserved for topping

1/2 c. chopped walnuts

Preheat oven to 350 F.

In a medium casserole or baking dish, combine all ingredients except walnuts.

Top with reserved bread crumbs.

Bake for 40 minutes, or until cheese is thoroughly melted.

Sprinkle with walnuts and extra shredded cheddar.


(Read Scary Green Dots, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page