I've adapted this recipe at bit I don't use instant rice I use a regular brown and wild rice mix. I cook the rice using vegetable broth and then add to it the cooked onion and garlic (I use double the garlic). I steam the broccoli and then add it to the rice onion and and garlic mix the cheese through it (I use about 1/2 cup more cheese than what is called for - I like it cheesy) and bake in the oven until the cheese is melted and then sprinkle the toasted walnuts on top. It's a great recipe I've shared it with several people who all think it's great.
I've adapted this recipe at bit I don't use instant rice I use a regular brown and wild rice mix. I cook the rice using vegetable broth and then add to it the cooked onion and garlic (I use double the garlic). I steam the broccoli and then add it to the rice onion and and garlic mix the cheese through it (I use about 1/2 cup more cheese than what is called for - I like it cheesy) and bake in the oven until the cheese is melted and then sprinkle the toasted walnuts on top. It's a great recipe I've shared it with several people who all think it's great.
This gets 5 stars with the changes I made to it. Before I found it lacked a little something. I took the advice of many reviewers and made this as a casserole instead. I used real brown rice instead of instant and olive oil instead of butter. I used low-fat cheese too and I don't think it affected the taste. I added extra broccoli because we love it and steamed it in the microwave for about 4 minutes before adding it to the rice onion cheese mixture. The major change I made was adding shelled toasted pumpkin seeds instead of walnuts. They seem to add just the right touch of crunch and salt to the recipe. Then I baked the whole thing at 350 for about 20 minutes. My kids love this too.
I love all these ingredients except the walnuts. I think brown rice is a hidden secret in our pantry and it alone helped me lose almost 30 pounds!! Any recipe with brown rice I will try. I really liked it except I had to steam the broccoli with water or it shrivels up w/o it. I also put mine in a casserole dish and baked it in the 350 degree oven for 25 mins. and it was all gooey and good!! I also use low-fat cheese cause then its not as greasy. Thanks for this one!
DELICIOUS! I just changed it a little bit: In a 10 inch skillet I sauteed about 1/4 lg. onion diced small on low for about 10 mins. in butter and oilve oil. Then I added about 4 sm. cloves of garlic chopped small and cooked for about 1 min. more. Added instant brown rice and fried it for a couple of mins. in the mixture. Added 1 c. CHICKEN broth brought it up to a boil then covered it and turned it to super low and cooked it until all the liquid absorbed (10 mins?). Tossed in the frozen broccoli I had already steamed and about 1 c. finely shredded "mexican style" cheese (that's what I had in the fridge). I divided it in two servings (my hubby and I loved it THAT MUCH!) and topped it with the toasted walnuts. YUM! Oh we also had some baked salmon along with it. The salmon took a backseat to this wonderful rice dish. Thanks Candice!
I was making this recipe and thinking to myself that the ingredients were too easy and wondering how it would combine. I thought it would be pretty boring but my husband and I really enjoyed the flavours. This was a great recipe and I wouldn't hesitate to make it again. Next time I will use normal brown rice (not instant) and cook some brown lentils in with the rice when boiling with the stock. I love the combination of lentils onion and brown rice so I think it will make this recipe a 5 1/2 star one!!
Very good very quick recipe! We used almonds instead of walnuts and added a drained can of kidney beans to make a complete meal since we do not eat meat. Wonderful! Thanks for the great recipe and please keep keep creating in your kitchen!
I would give it a 3.5. I think it needed more seasoning.
I was looking for something that would be comforting but not too unhealthy and this was perfect. I used regular brown rice and cooked it with the onions and garlic per the recipe but used 2 1/2 c. of broth and simmered it covered for 60 minutes. I also cooked the broccoli in my steamer until it was bright green and tender/crisp. I really liked the different textures in this dish. I leave the cheese out since I've stopped eating dairy and it was still tasty and very low in saturated fat.
Everyone loved it (including the picky 10 year-old)! I used a whole boil-in-the-bag thing of brown rice (minute rice) and used lots of garlic. A reduced fat cheddar topped it and was well-received (less greasy that regular and just as yummy)
