Saturday, 10 August 2013

Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce

This was by far the best rice casserole I have made or tasted so far. It was really easy to make and lovely and spicy and creamy at the same time and it froze well too. This is definitely one I'll repeat. Now to find a recipe that uses cheddar cheese soup!

Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce
(from Kalyn's Kitchen)
(Serves 8)

400g brown rice
2 large heads broccoli, cut into small florets, stem peeled and chopped
1 medium onion, chopped small
2 tsp oil
1 tsp mild curry powder
1/2 tsp hot curry powder
1/2 tsp salt
150g grated low-fat mozzarella

For the sauce
375ml low fat sour cream
120g light mayo
3 tbsp lemon juice
1 1/2 tsp mild curry powder

Cook the rice according to packet instructions.

When rice is nearly done, Bring a large pot of water to a boil and cook the broccoli for exactly 2 mins then drain..  Preheat oven to 190C.

Heat the olive oil in a frying pan, add the onion, and sauté over medium-high heat until the onion is starting to brown, about 5 mins.   Add the mild and hot curry powder and cook 1-2 mins more.  Add the cooked rice and stir to coat with the oil and curry powder, then cook a couple of minutes to heat the rice.

Spray an 20cm x 20cm casserole dish with cooking spray. Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient.  Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.

Bake the casserole about 30 minutes, or until casserole is starting to bubble and the cheese is lightly browned on top.  Serve with a green salad.

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