Tuesday, August 14, 2007

Quick Broccoli-Rice Casserole: Mikey’s second favorite















[picture shows the recipe with spelt rather than rice]

This dish is Mikey’s second favorite casserole as of writing this post (page 337;) sweet potato takes first place. And Mikey should know; he’s sampled many casseroles. I made him the Broccoli Cheese Rice Quiche (page 338) but I wouldn’t bother cooking it again. Mikey nibbled on it like a bird, and the recipe calls for a crust—a lot more work for me!

I also tried the Kale and Rice Casserole (page 337) but it was too dry. Mikey refused to eat it, but I can’t blame the kid for not wanting to eat something that tasted like a bale of hay. The pie sat in the refrigerator until it got stinky and I had to throw it out. I was trying to fit kale into our diet since Ruth raves about its nutrients. Kale and potato soup is the only way I can incorporate kale into Mikey's diet. He loves the soup. I’d love to hear from anyone who can offer up some tasty kale preparations.

The Quick Broccoli-Rice Casserole is moist and sticks together, so Mikey can easily pick it up with his hands or stab it with a fork. Here’s my slightly revised variation of the recipe:

Preheat oven to 375 degrees. In a bowl, mix the following ingredients in this order:
1 beaten egg
½ cup whole milk
1 cup cheddar cheese
2 cups cooked brown rice (or use spelt for a variation; turned out great for me)
1 head of broccoli
½ chopped sautéed onion

Mix all and turn in buttered casserole dish or pie pan, and bake for 1 hour.

I just noticed while writing this that Ruth suggests that I cover the pie dish with tinfoil before putting it in the oven. Additionally, I add extra cheese—always! I use leftover rice and whip up this recipe after Mikey goes to bed. I like to steam or blanch the broccoli before adding it to the mix. If I chop the broccoli before steaming it, I make a big mess when I transfer it into the pot. So I cut it when it’s warm and limp. Ruth calls for a whole onion. I don’t think this little pie needs that much punch so I use half an onion per pie. Make two and freeze one!

1 Comment:

Anonymous said...

you asked about preparation of kale -- I take frozen cubes of pureed kale (or chard, or spinach) and mix them in while I'm cooking rice, quinoa, etc. In fact, I made the quick quinoa w/sauteed leftover veggies and put 3 lg cubes of kale in with the quinoa, which was then mixed with everything. My 1 yr old loves this dish.

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