Broccoli and Rice Gratin

By EdieK

Creamy baked rice and broccoli-and easy, delicious side dish or light lunch with a salad and sliced tomatoes.

Ingredients

• Rice:
• 1/4 cup (60 mL) butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) thyme
• 1 cup (250 mL) long-grain rice
• 1 tbsp (15 mL) all-purpose flour
• 1 1/2 cups (375 mL) chicken broth
• 1 cup (250 mL) chopped broccoli
• 1 cup (250 mL) milk
• 2 tbsp (30 mL) grated Canadian Parmesan cheese
• 1 tsp (5 mL) grated lemon peel
• Crumb Topping:
• 1/2 cup (125 mL) dried bread crumbs
• 1/4 cup (60 mL) grated Canadian Parmesan cheese
• 2 tbsp (30 mL) melted butter
• 2 tbsp (30 mL) chopped fresh parsley (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 °F (190 °C).

In a large fry pan, melt butter. Add onion and garlic and cook for 1 minute over medium heat. Add thyme, rice and flour, stirring for 1 minute.

Pour in chicken broth, stir and bring to a boil; cook for 1 minute. Remove from heat.

Stir in broccoli, milk and Canadian Parmesan cheese. Mix well and pour into a buttered 6 cups (1.5 L) casserole dish. Cover and bake for 35 minutes or until tender.

Meanwhile, to make crumb topping, toss together all ingredients; set aside.

Remove casserole from oven. Stir in lemon peel and sprinkle with crumb topping. Broil for 1 to 2 minutes or until golden. Serve immediately.

For the adventurous: Instead of broccoli, use either 2 cups (500 mL) spinach, cooked, drained and chopped or 1 cup (250 mL) frozen peas.