It was a good search that turned up this recipe. I was looking for a home made version of those packages of rice and seasoning I used to buy. The ones made by someone’s uncle. They were convenient – time savers and easy to store for whenever I wanted to make some.
This recipe is not really much more time consuming and tastes so much better. And it’s probably better for me too.
Here’s what happens:
Get the rice and rinse it, then cook it. If it looks like a lot of rice, it is. I doubled the recipe.
While the rice is cooking, grate a bunch of cheddar cheese.
Get the broccoli.
Cut the broccoli into florets and steam it.
When the broccoli is done, place it in the casserole dish.
Add the cooked rice and most of the cheese (3/4 of the cheese is about right) and toss gently to mix.
Top with the remaining cheese.
After 20 minutes in the oven: Baked Broccoli and Cheddar Rice.
Here’s the original recipe:
Baked Broccoli and Cheddar Rice
2 c. long grain rice
3-3/4 c. water
1/2 tsp. salt
1-1/2 tsp. butter
2 c. broccoli florets
1-1/2 c. grated cheddar cheese
salt and pepper to taste
Bring the water for the rice with the addition of 1/2 teaspoon of salt and the butter to a boil. Add the rice, turn the heat to low and cover pot with a lid. After 1 minute, remove the pot from the heat and leave it alone for 10 minutes.
Steam the broccoli florets, then gently mix the rice and broccoli together, along with salt and pepper to taste. Mix in three quarters of the grated cheddar. Sprinkle the rest of the cheese over the top. Bake in an casserole dish for about 20 minutes at 350°F.