Post by Loupy on Mar 23, 2013 15:28:17 GMT -7
Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce
Recipe created by Kalyn with inspiration from Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Creamy Curry Sauce.
www.kalynskitchen.com/2012/12/vegetarian-brown-rice-broccoli-casserole.html
Makes 8 servings
Ingredients:
4 cups cooked brown rice (I use Uncle Ben's Brown Rice)
8 cups fresh broccoli, cut into small flowerets (about 20 oz. broccoli)
1 medium onion, chopped small
2 tsp. olive
1 tsp. sweet curry powder (any curry powder that's not labeled hot will probably work for this)
1/2 tsp hot curry powder (sometimes called Madras curry powder; you can skip this if cooking for kids or increase for a spicier dish)
1/2 tsp. sea salt salt
1/2 tsp. Spike Seasoning (optional, but good)
1 1/2 cups grated low-fat mozzarella
Sauce Ingredients:
1 1/2 cups reduced-fat sour cream
1/4 cup mayo
1/4 cup light mayo
(or use all regular or all light mayo)
3 T fresh squeezed lemon juice (I used my frozen lemon juice)
1 1/2 tsp. sweet curry powder
Instructions:
Cook brown rice according to package directions or using a rice cooker to get 4 cups cooked brown rice.
When rice is nearly done, cut broccoli into small flowerets to get 8 cups broccoli.
Bring a large pot of water to a boil, add about 1 tsp. salt, and cook the broccoli exactly 2 minutes.
Drain broccoli into a colander placed in the sink.
Preheat oven to 375F/190C.
Heat the olive oil in a non-stick frying pan, add the onion, and saute over medium-high heat until onion is starting to brown, about 5 minutes.
Add the sweet and hot curry powder and cook 1-2 minutes more.
Add the cooked rice and stir to coat with the oil and curry powder, then cook a couple of minutes to to heat the rice (if needed.)
Spray an 8" x 8" glass casserole dish with non-stick spray.
(I used my new favorite casserole dish; if you don't have a dish that's this deep, use a slightly larger one.)
Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient.
Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.
Bake the casserole about 30 minutes, or until casserole is starting to bubble and the cheese is lightly browned on top.
Serve hot.
I am guessing this freezes well, although I haven't tried freezing it yet.
Recipe created by Kalyn with inspiration from Better-than-Mom's Chicken, Broccoli, and Quinoa Casserole with Creamy Curry Sauce.
www.kalynskitchen.com/2012/12/vegetarian-brown-rice-broccoli-casserole.html
Makes 8 servings
Ingredients:
4 cups cooked brown rice (I use Uncle Ben's Brown Rice)
8 cups fresh broccoli, cut into small flowerets (about 20 oz. broccoli)
1 medium onion, chopped small
2 tsp. olive
1 tsp. sweet curry powder (any curry powder that's not labeled hot will probably work for this)
1/2 tsp hot curry powder (sometimes called Madras curry powder; you can skip this if cooking for kids or increase for a spicier dish)
1/2 tsp. sea salt salt
1/2 tsp. Spike Seasoning (optional, but good)
1 1/2 cups grated low-fat mozzarella
Sauce Ingredients:
1 1/2 cups reduced-fat sour cream
1/4 cup mayo
1/4 cup light mayo
(or use all regular or all light mayo)
3 T fresh squeezed lemon juice (I used my frozen lemon juice)
1 1/2 tsp. sweet curry powder
Instructions:
Cook brown rice according to package directions or using a rice cooker to get 4 cups cooked brown rice.
When rice is nearly done, cut broccoli into small flowerets to get 8 cups broccoli.
Bring a large pot of water to a boil, add about 1 tsp. salt, and cook the broccoli exactly 2 minutes.
Drain broccoli into a colander placed in the sink.
Preheat oven to 375F/190C.
Heat the olive oil in a non-stick frying pan, add the onion, and saute over medium-high heat until onion is starting to brown, about 5 minutes.
Add the sweet and hot curry powder and cook 1-2 minutes more.
Add the cooked rice and stir to coat with the oil and curry powder, then cook a couple of minutes to to heat the rice (if needed.)
Spray an 8" x 8" glass casserole dish with non-stick spray.
(I used my new favorite casserole dish; if you don't have a dish that's this deep, use a slightly larger one.)
Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient.
Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.
Bake the casserole about 30 minutes, or until casserole is starting to bubble and the cheese is lightly browned on top.
Serve hot.
I am guessing this freezes well, although I haven't tried freezing it yet.
