Broccoli Cheese Wedges Recipe

From Dorothy McNett's Recipe Book.

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Broccoli Cheese Wedges

From Dorothy McNett's recipes at First cook the rice and then use it when it is still warm as it is easier to pat it into the baking dish.

1 1/2 cups cooked rice
3/4 cup shredded Cheddar cheese
1 egg
1/4 - 1/2 teaspoon paprika (try the smoked paprika!)

1 bunch fresh broccoli rabe, diced, or stalks of broccoli
2 eggs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded Cheddar or other cheese, as desired
1 tablespoon unbleached all purpose flour
1 cup sliced fresh mushrooms
2-3 green onions, snipped

Cook the rice. Whisk the egg in a batter bowl and then add 3/4 cup cheese and paprika and the warm rice. Press over bottom and sides of a 9-10 inch quiche or pie pan. Set aside. Preheat oven to 350 degrees. In glass or ceramic bowl, place diced broccoli rabe, using the stalks, leaves and flowerettes. Cover with a plate or parchment paper. Cook in microwave 4-5 minutes or until just tender. In meantime, whisk eggs in another batter bowl, adding salt, pepper, cheese, flour and sliced mushrooms. When ready to bake, arrange the cooked broccoli over the crust and then gently spoon or pour in the egg mixture. Snip the green onions over the top. Bake about 15-20 minutes, or until filling is set and starting to brown nicely. Serve hot, warm, or cold!

Recipe created 2009-11-04.

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