Individual Brown Rice Casseroles

Recipe from

Oxmoor House

Nutritional Information

Calories 203
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.9 g
Carbohydrate 28.9 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 284 mg
Calcium 0.0 mg

Ingredients

3/4 cup water
1/3 cup long-grain brown rice, uncooked
1/2 cup broccoli flowerets
Butter-flavored vegetable cooking spray
1/2 cup chopped fresh mushrooms
2 tablespoons minced onion
2 tablespoons minced celery
1/4 cup canned no-salt-added chicken broth, undiluted
2 tablespoons Neufcha@Gtel cheese, softened
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons lemon juice
2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese

Preparation

Bring water to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain.

Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add mushrooms, onion, and celery. Saute 3 minutes. Add broccoli, chicken broth, and next 3 ingredients; cook until Neufcha@Gtel cheese melts, stirring occasionally. Stir in cooked rice and lemon juice. Remove from heat; spoon rice mixture evenly into 2 (8-ounce) ramekins coated with cooking spray; sprinkle evenly with Cheddar cheese. Bake at 350° for 10 minutes or until cheese melts.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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