Broccoli Rice Bake

Serves: 8
Total Calories: 204


1 cup brown rice
1/2 teaspoon salt
2 tablespoons oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon each: dill, thyme, oregano
4 tablespoons chopped parsley
1/2 pound mushrooms, sliced
1 green pepper, diced
2 pounds broccoli, stalks peeled and all thinly sliced
1/2 cup cashew nuts, broken
1 cup grated gruyére cheese
1/4 cup grated Parmesan cheese
1 cup sour cream


Cook rice in salted water until barely done; sauté onion, garlic, seasonings, parsley, mushrooms, and green pepper in oil briefly. Add broccoli; cook and stir until crisp-tender; add nuts. Spread cooked rice in a greased 9x13-inch baking dish; cover with vegetable mixture, sprinkle with cheeses, and put sour cream on top. Bake in a 350° oven for 20 minutes or until bubbling.

Nutritional Facts:

Serves: 8
Total Calories: 204
Calories from Fat: 65

This Broccoli Rice Bake recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Broccoli Rice Bake
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