Creamy Broccoli & Pepper Rice Casserole

I bought a HUGE head of broccoli at the farmer's market on South & Passyunk and decided to try a more healthful spin on the traditional broccoli-and-cheese casserole. My good friend Melanie supplied me with the cherry hot peppers, as she has a veritable jungle of pepper plants in her garden right now. (Side note: she's also inundated with habaneros, any suggestions for her? She has no idea how to use them all!) Soy milk helps to create that creamy texture in the casserole, and cooking the rice in mushroom broth gives the whole dish a wonderful earthy flavor.

Bain taitneamh as do bhéil!


PREP TIME: about 30 minutes
COOKING TIME: 30 minutes
SERVES: 6

INGREDIENTS:
2 cups short grain brown rice
4 cups mushroom broth
1 large onion, diced
2 cloves garlic, diced
4 to 5 small semi-hot peppers, such as cherry hots, chopped (for less heat, use 2 bell peppers)
1 very large head broccoli, chopped up into bite-sized pieces
1/4 cup sunflower seeds
1 cup unsweetened soymilk
3/4 cup shredded soy cheddar cheese, divided
1 large bunch of fresh thyme, stems removed
Olive oil, for cooking
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.

In a large stockpot, bring mushroom broth to a boil. Add rice, reduce heat, cover and simmer until all liquid is absorbed and rice is fluffy.

While rice is cooking, saute onion and garlic in olive oil until just translucent. Add peppers and saute until slightly soft. Add broccoli, saute until broccoli is warmed through and starting to green. Be careful not to over cook whats on the stovetop-- everything's going in the oven!

When rice is done, mix in vegetables, sunflower seeds, soy milk, 1/2 cup soy cheese and fresh thyme. Season with salt and pepper to taste. Stir thoroughly until mixture is thoroughly incorporated.

Grease casserole dish with a thin layer of olive oil and spread rice mixture evenly over the bottom. Top with the remainder 1/4 cup soy cheese. Cover with foil and bake for 20 minutes. Remove from oven, remove foil and bake for 10 more minutes uncovered to brown the top.

Serve with a leafy green salad and a big glass of wine.


I originally posted this recipe on VegWeb.