Ingredients
1 1/2 cups brown rice
1 cup vegetable broth
1 bag mushrooms, chopped into pieces about 1/2 inch
1 large onion, diced small
4 cups chopped broccoli, stems and florets
2 tsp. + 2 tsp. olive oil
2 tsp. Italian Herb Blend
salt and fresh ground black pepper to taste
1 1/2 cups sour cream
1 1/2 cup grated sharp cheddar
1/4 cup grated Mozzarella
Preparation
Cook rice according to package directions. As soon as rice is cool, transfer it to a large bowl (big enough to hold all the ingredients.)
Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces.
Cut up the broccoli, chopping stems and cutting florets into small bite-sized pieces so you have 4 cups chopped broccoli.
Preheat oven to 375° F.
Heat 2 tsp. olive oil in a large non-stick frying pan,
Add mushrooms and saute over medium-high heat until they’re lightly browned and all liquid is evaporated, about 5-6 minutes.
Put mushrooms in the bowl with the cooled rice.
Heat the other 2 tsp. olive oil, add onions, and cook over medium-high heat until the onions are starting to brown, about 4-5 minutes.
Add Italian Herb Blend and cook 1 minute more.
Add the seasoned onions to the bowl with the rice.
Saute the broccoli for 2-3 minutes in the pan and add to the rice.
Gently combine the rice, mushrooms, onions, and broccoli in the bowl.
Whisk together the sour cream and cooled stock; then stir in 1 cup grated sharp cheddar.
Gently stir the sauce and cheese mixture into the rice mixture and combine until all the ingredients are coated with sauce.
Spray a 9 inch by 13 inch casserole dish with non-stick spray and spread the casserole mixture into the dish, patting it down with the turner so it’s even.
Sprinkle with the other 1/2 cup sharp cheddar and the 1/4 cup grated Mozzarella.
Bake casserole uncovered until it’s bubbling and the top is lightly browned, about 35-40 minutes.
Serve hot.
