Broccoli Rice Wedges Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes

Broccoli Rice Wedges

From Dorothy McNett's recipes at This is nice main dish served with grilled fresh prawns, and a tossed green salad.

1 bunch (about 1 to 1-1/2 pounds) fresh broccoli, cut into small pieces
2 eggs, beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded cheddar cheese
1 tablespoon unbleached all purpose flour
1 cup freshly sliced mushrooms

1-1/2 cups hot cooked brown or white rice
3/4 cup shredded cheddar cheese, or other cheeses as desired
1 egg, whisked
1/4 teaspoon paprika (try the smoked paprika!)

Preheat oven to 350 degrees. In glass or ceramic bowl, arrange broccoli pieces. Cover with a plate or a lid. Cook in microwave 5-6 minutes, or just until tender. In meantime, whisk eggs in another batter bowl, adding salt, pepper, cheese, flour and sliced mushrooms. Set aside.
For the crust: In a bowl combine rice, cheese, egg and paprika. Press over bottom and sides of 9 inch pie dish or other casserole. Arrange cooked broccoli over rice mixture. Spoon in the filling. Bake for about 15-20 minutes, or until filling is set and starting to brown nicely. Serve!

Recipe created 1995-01-01.

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