Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys broccoli, mushroom & rice casserole, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
- Make ready 600 grams frozen broccoli florets
- Make ready 130 grams onion, chopped
- Prepare 140 grams canned sweetcorn, drained
- Get 250 grams pre-cooked basmati rice
- Take 250 grams grated cheese, I use Violife free-from vegan brand
- Get salt
- Take black pepper
- Make ready Free-From Cream of Mushroom Soup
- Take 150 grams chopped white mushrooms
- Take 6 tbsp olive oil
- Prepare 6 tbsp sweet rice flour
- Get 400 ml good vegetable or chicken stock
- Take 120 ml coconut milk
- Take 1/2 tsp onion powder
- Take 1/2 tsp dried thyme
- Make ready 1/2 tsp dried basil
- Make ready to taste black pepper
This broccoli and mushroom recipe comes to you after spying fresh green florets of broccoli on this This broccoli and shiitake mushroom dish is on our table at least once every two weeks, no. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two. This broccoli quiche recipe is a healthy and delicious start to your morning! Plus, it travels well for easy, on-the-go eating.
Instructions to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish
- Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain
- Meanwhile make the soup
- Saute the mushrooms in 2 tablespoons of the oil then set aside
- 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
- 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
- Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup
- Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish
- Top with reserved cheese and bake for 30 minutes
This broccoli quiche recipe is a healthy and delicious start to your morning! Plus, it travels well for easy, on-the-go eating. This recipe came about because I had a huge bunch of broccoli left over from. Bring stock to a boil, and add broccoli and mushrooms. Mushrooms Broccoli Quiche Easter Thanksgiving French Gouda Vegetarian Eggs Brunch Lunch Dinner Make Ahead Holidays Main Dish Medium.
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