Broccoli, Cauliflower & Rice Bake Recipe

ingredients

1 1/4 cup water
1/2 cup uncooked white or brown rice
1 head broccoli, florets cut off, discard thick stems
1 head cauliflower, florets cut off, discard thick stems
1/4 cup butter or margarine
1 medium onion, chopped
12 ounces process cheese food, cubed
1 can (10.75 ounce size) condensed cream of chicken soup, low-fat okay
1/2 cup milk, low-fat okay
1 1/2 cup crushed buttery crackers, optional

directions

In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.

Add broccoli and cauliflower florets to pan, cover, and simmer for an additional 15 minutes.

Strain any remaining water out of pan, place rice/vegetables in a greased 13x9x2-inch baking dish, set aside.

In a saucepan over medium-high heat, saute onion in butter until golden. Reduce heat to medium-low and stir in cheese, soup, and milk, heat and stir until cheese has melted.

Pour cheese mixture over rice/vegetables, stir to coat. If desired, sprinkle crushed crackers evenly over dish.

Bake, uncovered, in a 350 degrees F oven for 30 minutes.

This may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

nutrition data