Brocoli, Rice and Cheese all in one recipeoh my. Enjoy this delicious casserole from our friends at Whole Foods


  • Olive oil cooking spray
  • 1 à soupe d'huile d'olive extra vierge, divisé
  • 1 cup uncooked jasmine rice
  • Salt to taste
  • 1 petit oignon jaune, hachées finement
  • 2 1/2 cups small broccoli florets
  • 1 (15-once) can regular or gluten-free ready-to-eat (not condensed) cream of mushroom soup
  • 1 cup finely shredded cheddar cheese, divisé
  • Freshly ground black pepper to taste


Grease a 7- x 11-inch baking dish with olive oil cooking spray; mettre de côté.

Chaleur 1/2 tablespoon of the oil in a small pot over medium-high heat. Add rice and cook, en remuant souvent, until translucent and toasted, 1 à 2 minutes. Ajouter 1 1/2 cups water and salt and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, sur 15 minutes. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Préchauffer le four à 350 ° F. Faire chauffer le reste 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, en remuant souvent, jusqu'à tendreté, sur 5 minutes. Add broccoli and cook for another 3 à 4 minutes. Add cooked rice, then stir in soup, 1/2 cup of the cheese, sel et poivre.

Transfer rice mixture to prepared baking dish and sprinkle remaining 1/2 cup cheese evenly over the top. Bake until golden brown and bubbly, sur 30 minutes.

Information nutritionnelle

Par portion: 230 calories (120 à partir de matières grasses), 13g lipides, 5g de graisses saturées, 20mg de cholestérol, 680mg de sodium, 20g de glucides (1g de fibres alimentaires, 2g de sucre), 8g de protéines