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Broccoli Nut Casserole Recipe
|Uncooked brown rice||1 1⁄2 Cup (24 tbs)|
|Water||3 Cup (48 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Parsley||4 Ounce, minced|
|Mushrooms||1⁄2 Pound, sliced|
|Green pepper||1 , seeded and sliced|
|Broccoli||2 Pound (1 Bunch)|
|Peanut oil/Corn oil||2 Tablespoon|
|Cashews||1⁄2 Cup (8 tbs)|
|Gruyere cheese/Swiss cheese||1⁄2 Pound|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 3283 Calories from Fat 1338
% Daily Value*
Total Fat 154 g237.1%
Saturated Fat 60.7 g303.4%
Trans Fat 0 g
Cholesterol 275.8 mg
Sodium 2604.2 mg108.5%
Total Carbohydrates 353 g117.6%
Dietary Fiber 51.8 g207.1%
Sugars 42.2 g
Protein 154 g307.8%
Vitamin A 374.2% Vitamin C 1867.7%
Calcium 353.1% Iron 160.7%
*Based on a 2000 Calorie diet
Add water and salt.
Bring to rapid boil; stir once.
Reduce heat; simmer, covered, 45 minutes or until all water is absorbed.
Meanwhile prepare all vegetables and herbs.
Trim broccoli of leaves and tough ends.
Cut off florets; slice stems into 1/2 inch slivers.
Heat oil in large frying pan.
Add onion, garlic, and herbs (except parsley).
Saute until onions begin to get soft.
Add parsley; stir in well.
Add mushrooms, pepper, and broccoli.
Cook until broccoli is deep green; stir frequently.
Remove from heat; toss in nuts.
Preheat oven to 350°F.
Spread rice in an oiled casserole.
Cover with vegetable-nut mixture; sprinkle with cheeses.
Bake 15 minutes, until bubbly.