BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 13 2010
Broccoli and Wild Rice Bake
1 1/4 lb fresh broccoli, cut into 1-inch pieces
1 (6 3/4 ounce) package quick-cooking long grain and wild rice blend
1 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 cup canned sliced mushrooms, drained (optional)
1/2 teaspoon salt
1 1/2 cups milk
3/4 cup soft breadcrumbs
1 tablespoon margarine, melted
1/4 teaspoon paprika
Cook broccoli stem pieces, covered, in boiling salted water to cover, about 5 minutes. Add broccoli florets and cook 4 to 5 minutes more or till tender. Drain.
Meanwhile, prepare rice mix according to package directions.
Combine sour cream, mushroom soup and salt; gradually stir in milk.
Combine cooked rice and sauce mixture; fold in broccoli.
Turn into 2 quart buttered casserole.
Combine bread crumbs, margarine and paprika; sprinkle atop.
Bake, UNCOVERED, in 350 degree oven for 20-25 minutes or until heated thoroughly.
If casserole seems too dry, pour a bit of milk around the edges of the baking dish.
Garnish with chopped coriander and serve.