Monday, November 11, 2013

Broccoli and Rice Casserole - Gluten Free, Dairy Free

This casserole is super easy!  Mix all the ingredients.  Bake and viola! 
If I don't have frozen broccoli on hand, I often steam fresh broccoli and it works fabulous!

2 (10oz) packages frozen chopped broccoli
Cream of mushroom soup, recipe below
2 cups cooked rice
3/4 cup chopped onion
1 (8oz) package of Daiya Cheddar Cheese or cheese substitute
salt and pepper to taste

  • Preheat oven to 350˚F.
  • Cook broccoli as directed on package and drain.
  • Mix together broccoli, cream of mushroom soup, rice, onion, cheese, and salt and pepper.  
  • Place in a greased 9"x13" dish.
  • Bake for 30 minutes.

Cream of mushroom soup
1-1/2 cups of mushrooms, chopped
6 Tablespoon extra light virgin olive oil
6 Tablespoons sweet rice flour*
1-1/2 cup chicken broth
1/2 cup hemp milk
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 tespoon dried basil
Salt and Pepper to taste

Saute the mushrooms in the 2 tablespoon of oil.  Set aside. Heat the  6 tbsp olive oil over medium heat and add the sweet rice flour.  Stir the flour until it has abosrbed the oil.  Cook for 1 minute.  Add the chicken broth a little at a time, constantly stirring and adding a little more chicken broth until all of it is added.  (*Note that at first the flour absorbs the broth and forms a ball.  However, as you keep adding liquid it will expand and loosen up.)  After all the chicken broth has been added, slowly add the milk.  The mixture will be thick.  Stir in the mushrooms, onion powder, thyme, basil, and salt and pepper.  

Cook's note:  If you are like me.  I sometimes don't stir fast enough as I add the broth.  I wind up with a lumpy soup.  I give mine a whirl on high in my blender for just a few moments and it is smooth; no lumps!  

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