Broccoli Rice Strata With Cashews |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A delicious-sounding broccoli casserole with brown rice, veggies and of course, Gruyere cheese. YUM! (Brown rice cooking time is not included below) Ingredients:
1 1/2 cups brown rice, uncooked |
2 tablespoons vegetable oil |
1 large onion, chopped |
2 large garlic cloves, minced |
1/2 teaspoon dried dill weed |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1/2 bunch parsley, minced |
1/2 lb mushroom, sliced |
1 green bell pepper, thinly sliced (or red) |
2 lbs broccoli florets |
1/2 cup unsalted cashews |
1/2 lb gruyere cheese, shredded |
1/4 cup parmesan cheese, freshly grated |
1 pint sour cream, room temperature (can use lowfat) |
Directions:
1. Heat oven to 350 degrees F. Cook brown rice according to package directions. In a large skillet, heat oil and saute onion and garlic with dill, thyme, and oregano. When vegetables are tender, add parsley, mushrooms and green pepper. Continue cooking approximately 2 minutes. Stir in broccoli and saute until broccoli is tender-crisp. Add nuts and remove from heat.
2. Spread rice over bottom of lightly greased 13 x 9 inch baking dish. Cover with vegetable mixture. Sprinkle with both cheeses and cover with sour cream. Cover and refrigerate if made ahead. Bake 20 minutes, 30 minutes if refrigerated or until mixture is bubbling and cheese is melted.
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