Broccoli Rice MAKES 5 SERVINGS Courtesy of Joy Bulat 4 stalks broccoli 4 cups rice 1 stick butter 2 cups shredded cheddar cheese, in all white pepper, to taste salt, to taste 14-ounce can cream of mushroom soup 1 cup breadcrumbs
Cook broccoli in salted boiling water for 5 minutes and reserve water. Cook rice and melt butter. Melt 1/4 of the cheddar cheese in butter using 1/2 cup of water from broccoli. Add cooked rice, salt, and white pepper. Incorporate 1/2 cup of remaining cheddar cheese into cream of mushroom soup. Pour mixture in casserole dish. Sparsely sprinkle breadcrumbs and top with remaining 1/4 cup of cheese. Heat in 350°F oven for 15 minutes or until hot and bubbling. Louisiana Cookin" Dec. 2009 __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
