Sunday, August 12, 2012

Broccoli, Egg and Rice Casserole

Every once in a while I feel inspired to actually cook a casserole. Today it wasn't "too" hot and around dinner time the idea popped into my head that I wanted to make a casserole with broccoli in it. I modified a few recipes online to come up with this. This recipe is both dairy and gluten free. I found it a bit wet after cooking so you may want to adjust the liquid a bit but maybe I should have just let it set longer than I did after cooking too.  I was pretty hungry! :)


Broccoli, Egg and Rice Casserole


3 cups cooked parboiled white rice, warm (approx 1 cup uncooked)
1 Celifibr Beef beef bouillon cube (add to rice water when making to add flavour - optional)
5 eggs
1-1/2 cups Cheddar Daiya cheese
2-1/2 cups chopped frozen mixed vegetable (broccoli, cauliflower, carrots)
1 medium onion, chopped
1 Tbsp San-J Wheat Free Gluten Free Tamari
1/2 tsp garlic powder
1/2 cup buttermilk (1/2 cup Natur-a rice milk +1/2 tbsp lemon juice or white vinegar. Mix, Let sit 5 minutes before using)

1. Prepare the rice according to package directions. Add bouillon to water during cooking if desired.

2. In a large bowl, mix the warm rice with 2 eggs. Mix in the garlic powder and 3/4 cup of Daiya. Put the mixture in a well-greased 2 qt. casserole and bake for 10 minutes at 350F.

3. Meanwhile defrost the broccoli, cauliflower and carrot mix in the microwave with a few tablespoons of water for several minutes, until they are soft enough to chop up.

4. Chop up all vegetables and mix together in a bowl. Set aside temporarily.

5. In a bowl, beat 3 eggs. Add in the rice milk, and Tamari. Add in the vegetables and mix well. Pour over the baked rice. Sprinkle remaining cheese over the top.

6. Bake at 350F for another 40 minutes or until cheese is melted.

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