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Casserole- Broccoli Rice Recipe


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     Casserole- Broccoli Rice

Category   Entrees - Maindishes
Sub Category   None

1 tbs oil
1 medium onion chopped
2 cloves garlic minced
3 c cooked brown rice
3 c broccoli florets
Onion, yeast, garlic cashew cheese sauce

Preheat oven 400 degrees. Lightly spray or brush casserole dish with oil and set aside. Prepare cashew sauce, In a high-speed blender, place cashew or almond and water and process until smooth. Add yeast flakes, onion, corn starch, garlic and sea salt and process until creamy. Set aside (recipe in index). Heat a large heavy duty skillet with oil over medium high, saute onion and garlic until soft. Add broccoli florets and cook for about a minute. Add rice and sauce, stirring until fully coated and thicken and fully combined. Scoop broccoli rice casserole into the prepared casserole dish, cover and bake for 35 minutes or until slightly golden.
Notes You can use frozen broccoli or prepackaged broccoli florets to save time. You can keep leftover rice in the freezer for up to 6 months, I normally freezer 2-4 cup portions. For this dish, you just defrost rice ahead of time. For the sauce, you can use either cashew or blanch almond. To blanch almond, bring water to boil in a medium saucepan over medium heat. Add raw almonds to boiling water and cook for 1 minute. Drain immediately using a colander and rinse with cold water. Using fingers and squeeze almonds to remove skin. Discard skin and now your almonds are ready.

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