Broccoli And Rice Casserole Recipe

Name: Broccoli And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh broccoli, cut into florets or 1 (10 oz.) pkg. frozen florets; 2 c. brown or white rice; 1/2 c. (1 stick) margarine; 1/2 c. unbleached all-purpose flour; 3 1/2 c. boiling water; 2 tsp. salt; 1 Tbsp. soy sauce or tamari; 1 1/2 tsp. garlic powder; 1 tsp. onion powder; pinch of turmeric; 1 c. nutritional yeast flakes; salt and pepper to taste; pinch of paprika

Servings: persons

1 bunch fresh broccoli, cut into florets or 1 (10 oz.) pkg. frozen florets
2 c. brown or white rice
1/2 c. (1 stick) margarine
1/2 c. unbleached all-purpose flour
3 1/2 c. boiling water
2 tsp. salt
1 Tbsp. soy sauce or tamari
1 1/2 tsp. garlic powder
1 tsp. onion powder
pinch of turmeric
1 c. nutritional yeast flakes
salt and pepper to taste
pinch of paprika

1
Steam broccoli for 5 to 6 minutes.
2
Cook the rice according to package directions.
3
Spread the cooked rice over the bottom of a 9 x 13-inch baking dish.
4
Sprinkle with broccoli and set aside. Preheat oven to 350u00b0.
5
Melt margarine in medium skillet over low heat.
6
Over medium heat, beat in flour with a whisk until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic powder, onion powder and turmeric.
7
Cook until thick and bubbling, then whisk in the yeast.
8
Add salt and pepper to taste.
9
Pour the sauce over the broccoli and rice; sprinkle the top with paprika and bake for 15 minutes.
10
If desired, place the baking dish under the broiler for a few minutes until the sauce is browned and crusty.

2411

kcal

Calories

212

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch fresh broccoli, cut into florets or 1 (10 oz.) pkg. frozen florets, 2 c. brown or white rice, 1/2 c. (1 stick) margarine, 1/2 c. unbleached all-purpose flour, and more.

Yes, Broccoli And Rice Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli And Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions