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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cook the rice in boiling salted water for about 35 minutes or according to
package directions. Drain thoroughly and rinse with cold water. Drain
again.
Meanwhile, cut the stalks off the broccoli and cook them in boiling salted
water for 8-10 minutes, until almost tender, then add the florets and cook
2 minutes longer. Drain and rinse in cold water. Drain again and set
aside.
Melt the butter in a skillet, add the onions, and cook gently, stirring
occasionally, for 3-5 minutes, until softened. Add the garlic, and cook,
stirring occasionally, for 3-5 minutes, until the onion is lightly
browned.
Coarsely chop the broccoli, then stir into the rice with the onion and
garlic mixture, sour cream, 3/4 of the mozzarella and Parmesan cheeses,
the rosemary, and salt and pepper to taste.
Transfer the mixture to an ovenproof dish and sprinkle with remaining
cheeses. bake at 350 degrees for 20 minutes, until heated through and the
cheese is melted. Serve immediately.
| Ingredients:
2 Cup(s) Mixed Basmati and Wild Rice
1/2 Pound(s) Broccoli
1 Tablespoon(s) Butter
2 Onions, chopped
3 Centiliter(s) Garlic, crushed
1/2 Cup(s) Sour Cream
1 Cup(s) Grated Mozzarella Cheese
2/3 Cup(s) Grated Parmesan Cheese
1 Tablespoon(s) Chopped Fresh Rosemary |
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