Broccoli And Rice Bake Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Mushrooms | 1⁄2 Pound, sliced | |
| Cooked brown rice | 3 Cup (48 tbs) (hot) | |
| Sharp cheddar cheese | 1 1⁄2 Cup (24 tbs), grated | |
| Eggs | 6 | |
| Salt | 3⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Broccoli | 1 Bunch (100 gm) |
Nutrition Facts
Serving size: Complete recipe
Calories 2583 Calories from Fat 1285
% Daily Value*
Total Fat 146 g224%
Saturated Fat 65.1 g325.3%
Trans Fat 0 g
Cholesterol 1526.7 mg508.9%
Sodium 3392.3 mg141.3%
Total Carbohydrates 199 g66.3%
Dietary Fiber 21.1 g84.6%
Sugars 32.7 g
Protein 127 g254.1%
Vitamin A 90% Vitamin C 200%
Calcium 220% Iron 73.1%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, combine the rice, 3/4 cup cheese, 2 lightly beaten eggs, and 1/4 teaspoon salt. Press firmly into two 9-inch pie plates to make shells.
3. Beat the remaining eggs lightly. Stir in the remaining salt, pepper, and yogurt. Cut the broccoli into small flowerets and the stalks into julienne strips. Cook the stalks in boiling salted water for 5 minutes. Add the flowerets and cook for 4 minutes longer, or until crisp-tender. Add to skillet with the mushrooms.
4. Pour egg-yogurt mixture over the broccoli and mix well. Pour into the two rice-lined pie plates. Bake in a 375-degree oven for 20 minutes. Sprinkle with the remaining cheese and bake for 10 minutes longer, or until set. Cool for 5 minutes before cutting into wedges.
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