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Elegant broccoli, rice
and cheese souffle-like casserole.
Broccoli
Rice Puff
- 3 1/2 cups cooked rice*
1 pound frozen chopped broccoli, thawed
2 cups chopped fresh mushrooms (about 5 ounces)
1 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 teaspoon salt - divided use
1/2 teaspoon ground black pepper - divided use
1/4 teaspoon ground nutmeg - divided use
4 large eggs, separated
3/4 cup milk
1 cup grated Gouda cheese
- Combine rice and broccoli
in large mixing bowl.
- Cook mushrooms, onion
and garlic in butter over medium heat until onion is tender crisp.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg.
Stir mixture into rice and broccoli; mix well. Spoon into buttered
shallow 2-quart baking pan or portion 1 cup mixture into buttered
individual casseroles.
- Beat egg yolks with milk.
Add cheese, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon
pepper and remaining 1/8 teaspoon nutmeg.
- Beat egg whites until
stiff but not dry. Fold into yolk mixture. Spread over rice mixture,
or portion evenly over rice mixture in individual dishes (about
2/3 cup for each).
- Bake at 350°F (175°C)
30 minutes, or until mixture is hot and bubbly and top is lightly
browned (15 to 20 minutes for casseroles).
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
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