Was talking to mama about this recipe so adding here as a convenient place to share 🙂
Broccoli and Rice Casserole
3 crowns of Broccoli
1 1/2 - 2 cups rice
1/2 cup (1 stick) margarine
1/2 cup all purpose flour
3 1/2 cups boiling water
2 tsp salt
1-2 Tbs soy sauce or tamari
1 1/2 tsp garlic powder or granules
1 tsp onion powder or granules
pinch of turmeric
1 cup nutritional yeast (must use nutritional yeast...the yellow flaky stuff, not any other kind of yeast)
pinch of paprika
Preheat oven to 350
1. Cook rice according to package instructions.
2. Steam broccoli to desired tenderness.
3. Bring 3 1/2 cups of water to boil.
4. In a medium-sized saucepan, melt the margarine over low heat. When the margarine is melted, whisk in the flour then whisk in the boiling water (It should thicken and bubble). Whisk in the salt, soy sauce or tamari, garlic and onion powder or granules, turmeric, then the nutritional yeast. Mix until smooth. Add additional water if too thick.
5. Spread the rice in a casserole dish and then spread the broccoli over the rice. Pour the sauce over the rice and broccoli. Sprinkle paprika over the top.
6. Bake at 350 for 15-30 minutes.
I like to serve the brocolli and rice casserole with glazed carrots on the side, I think the flavors compliment each other perfectly with a blend of salty and sweet...
Glazed Carrots with a Difference
2 cups peeled and chopped carrots
1 medium onion, chopped
¼ cup packed, light brown sugar
2 Tbs (1/4 stick) margarine
¼ tsp ground cinnamon
Steam carrots and onion until desired tenderness, then combine all ingredients in a medium saucepan and simmer and stir occasionally until everything is melted.
