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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Betty Crocker's Vegetarian Cooking. Ingredients:
1 1/2 lbs broccoli, cut into bite sized pieces |
2 cups uncooked instant brown rice |
1 (14 1/2 ounce) can vegetable broth |
1 (10 3/4 ounce) can condensed cream of broccoli soup |
1 (2 ounce) jar diced pimentos, drained |
1/4 teaspoon pepper |
2 tablespoons firm butter or 2 tablespoons margarine |
1/2 cup bisquick baking mix |
Directions:
1. Heat oven to 425.
2. Heat 1 inch water to boiling in 2-quart saucepan; add broccoli.
3. Heat to boiling; reduce heat to medium.
4. Cover and cook about 5 minutes or until crisp-tender; drain.
5. Mix broccoli, rice, broth, soup, pimientos and pepper in 2-quart casserole.
6. Cover and bake 20 minutes.
7. Cut margarine into baking mix, using pastry blender, until crumbly.
8. Sprinkle crumbly mixture over broccoli mixture.
9. Bake uncovered 8 to 10 minutes or until top is light brown.
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