Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF
Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys broccoli, mushroom & rice casserole, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
  1. Take 600 grams frozen broccoli florets
  2. Take 130 grams onion, chopped
  3. Prepare 140 grams canned sweetcorn, drained
  4. Prepare 250 grams pre-cooked basmati rice
  5. Take 250 grams grated cheese, I use Violife free-from vegan brand
  6. Get salt
  7. Make ready black pepper
  8. Make ready Free-From Cream of Mushroom Soup
  9. Take 150 grams chopped white mushrooms
  10. Make ready 6 tbsp olive oil
  11. Make ready 6 tbsp sweet rice flour
  12. Get 400 ml good vegetable or chicken stock
  13. Make ready 120 ml coconut milk
  14. Prepare 1/2 tsp onion powder
  15. Take 1/2 tsp dried thyme
  16. Take 1/2 tsp dried basil
  17. Take to taste black pepper
Instructions to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish
  2. Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain
  3. Meanwhile make the soup
  4. Saute the mushrooms in 2 tablespoons of the oil then set aside
  5. Heat the rest of the oil over a medium heat and add the sweet rice flour. Stir the flour until it has absorbed the oil and continue to cook for 1 minute
  6. Add the stock a little at a time, constantly stirring and adding a little more until all of it is added. Slowly add in the milk and bring to the boil to thicken
  7. Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup
  8. Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish
  9. Top with reserved cheese and bake for 30 minutes

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