Individual Brown Rice Casseroles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3/4 cup water |
1/3 cup long-grain brown rice, uncooked |
1/2 cup broccoli flowerets |
butter-flavored vegetable cooking spray |
1/2 cup chopped fresh mushrooms |
2 tablespoons minced onion |
2 tablespoons minced celery |
1/4 cup canned no-salt-added chicken broth, undiluted |
2 tablespoons neufcha gtel cheese, softened |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 teaspoons lemon juice |
2 tablespoons (1/2 ounce) shredded reduced-fat cheddar cheese |
Directions:
1. Bring water to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.
2. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain.
3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add mushrooms, onion, and celery. Saute 3 minutes. Add broccoli, chicken broth, and next 3 ingredients; cook until NeufchaGtel cheese melts, stirring occasionally. Stir in cooked rice and lemon juice. Remove from heat; spoon rice mixture evenly into 2 (8-ounce) ramekins coated with cooking spray; sprinkle evenly with Cheddar cheese. Bake at 350° for 10 minutes or until cheese melts.
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