My mom used to make this Broccoli Rice casserole to serve with Chicken Parmesan. Yum!
3 cups cooked rice (or quinoa would work well too instead of rice)
3 Tbsp. margarine or butter
2 cups or more of shopped broccoli
2 pkg. cream of chicken soup (or cream of broccoli or another kind of cream of soup)
1 soup can full of milk (or a little less is ok too)
1 jar of Old English cheese spread (or 3/4 cup of cheddar cheese grated)
1 cup chopped onion
1 cup chopped celery
Steam broccoli. Saute onions and celery in butter. Put vegetables in a large casserole dish Add the cheese, soup and milk. Stir to blend. Add broccoli and rice, salt and pepper to taste. Bake 30 to 40 minutes at 375 degrees. Serves 8 to 10 people.
Spanish Rice
I ate this for the first time when I was in 4th grade. I loved it so much that my mom used to make it for dinner for the family because I liked it so much. Thanks mom!
1 cup raw brown rice
1 onion
1 tsp. oil
2 cups vegi stock or water
4 stalks celery
1 large green pepper, diced
3 fresh tomatoes or 1 cup canned toms
1 tsp. salt
1/2 ts oregano
1/2 tsp basil
ground pepper to taste
pinch chili powder
optional 1/2 cup grated cheddar or jack cheese
Bring the stock, oil, onions, and rice to a boil. Cover and simmer on low heat for 25 minutes. Add remaining ingredients except cheese. Simmer another 20 minutes or until rice is well cooked. Sprinkle cheese on top if desired. Makes 4 cups.
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