Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF. Learn how to make this simple and delicious sautéed mushrooms and broccoli. My Broccoli and Mushroom Stirfry is a easy side dish recipe full of flavor. broccoli-mushroom quiche Breakfast French. Arrange mushrooms, onions and broccoli in piecrust.
This broccoli and mushroom recipe comes to you after spying fresh green florets of broccoli on this This broccoli and shiitake mushroom dish is on our table at least once every two weeks, no.
Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
When I am planning new recipes for the blog, one of the first things I do is ask myself this question: What do.
You can cook Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF
- It's 600 grams of frozen broccoli florets.
- Prepare 130 grams of onion, chopped.
- It's 140 grams of canned sweetcorn, drained.
- You need 250 grams of pre-cooked basmati rice.
- Prepare 250 grams of grated cheese, I use Violife free-from vegan brand.
- Prepare of salt.
- It's of black pepper.
- You need of Free-From Cream of Mushroom Soup.
- Prepare 150 grams of chopped white mushrooms.
- You need 6 tbsp of olive oil.
- You need 6 tbsp of sweet rice flour.
- You need 400 ml of good vegetable or chicken stock.
- It's 120 ml of coconut milk.
- It's 1/2 tsp of onion powder.
- Prepare 1/2 tsp of dried thyme.
- You need 1/2 tsp of dried basil.
- It's to taste of black pepper.
Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn't get. Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet. Cover and cook over medium heat until broccoli is crisp-tender, stirring.
Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF instructions
- Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish.
- Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain.
- Meanwhile make the soup.
- Saute the mushrooms in 2 tablespoons of the oil then set aside.
- Heat the rest of the oil over a medium heat and add the sweet rice flour. Stir the flour until it has absorbed the oil and continue to cook for 1 minute.
- Add the stock a little at a time, constantly stirring and adding a little more until all of it is added. Slowly add in the milk and bring to the boil to thicken.
- Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup.
- Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish.
- Top with reserved cheese and bake for 30 minutes.
Broccoli, Mushroom, Spinach and Cheese Pasta is a sophisticated and healthier vegetarian version of mac 'n cheese, using Fontina and Parmesan instead of Cheddar cheese. (Photo by Rick Souders). Spinach, shiitake mushrooms, broccoli, and sharp Cheddar Great recipe! I also added a bit of goat cheese that I had lying around and needed to use up. Packed with hearty mushrooms and crispy baby broccoli, all enveloped in a sesame oil tamari sauce. Comforting with a hint of spice.
