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RECIPE
14 INGREDIENTS13 STEPS1hr 25min

Broccoli and Rice Casserole

4.0
2 Ratings
Broccoli is packed full of vitamins we need to stay healthy throughout the Fall and Winter. Mix it in with other nutrient rich veggies and rice for a hearty meal the whole family will crave.
Broccoli and Rice Casserole Recipe | SideChef
Broccoli is packed full of vitamins we need to stay healthy throughout the Fall and Winter. Mix it in with other nutrient rich veggies and rice for a hearty meal the whole family will crave.
Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
http://www.abundantharvestorganics.com
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Pick Up From
Estimated Total: Estimated Total:
Fulfilled by
Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
http://www.abundantharvestorganics.com
1hr 25min
Total Time
$3.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
2 cups
or Uncooked Brown Rice
6 cups
Chicken Broth
3 heads
1/2 cup
1 lb
Button Mushrooms , finely chopped
1
Medium  Onion , diced
2
Carrots , diced
2 stalks
Celery , diced
or Fennel
1/2 cup
Heavy Cream
1 tsp
1 cup
Panko Breadcrumbs
2 Tbsp
Fresh Parsley , minced
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Fulfilled by

Nutrition Per Serving

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CALORIES
483
FAT
19.4 g
PROTEIN
18.7 g
CARBS
64.9 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Add Wild Rice (2 cups) to a medium pan with Chicken Broth (3 cups) . Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 minutes. Set aside.
Step 3
Cut the Broccoli (3 heads) into florets. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1 to 2 minutes.
Step 4
Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
Step 5
Remove from ice and set aside.
Step 6
In large pot over medium heat, melt Butter (1/2 cup) . Add the finely chopped Button Mushrooms (1 lb) , finely diced Onion (1) and cook 3 to 4 minutes.
Step 7
Add finely diced Carrots (2) and finely diced Celery (2 stalks) and cook until soft.
Step 8
Sprinkle the All-Purpose Flour (1/4 cup) on the veggies and stir to mix. Pour 3 more cups of Chicken Broth (3 cups) over that and combine with Heavy Cream (1/2 cup) . Bring to gentle boil and allow to thicken. Add Salt (1 tsp) and  Ground Black Pepper (1 tsp) .
Step 9
Mix together the rice and broccoli and place in a 3-quart baking dish. Next, scoop out veggie mixture and spoon it evenly over the top of rice.
Step 10
Melt remaining butter and mix with Panko Breadcrumbs (1 cup) . Sprinkle this mixture over the top of casserole.
Step 11
Cover with foil and bake for 20 minutes at 375 degrees F (190 degrees C).
Step 12
Remove foil and bake 15 minutes more.
Step 13
Garnish with Fresh Parsley (2 Tbsp) , if desired after out of oven. Enjoy!
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Nutrition Per Serving
Calories
483
% Daily Value*
Fat
19.4 g
25%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
55.5 mg
18%
Carbohydrates
64.9 g
24%
Fiber
13.0 g
46%
Sugars
9.6 g
--
Protein
18.7 g
37%
Sodium
1292.7 mg
56%
Vitamin D
--
--
Calcium
225.3 mg
17%
Iron
4.0 mg
22%
Potassium
1414.3 mg
30%
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