Best Brown Rice Broccoli Cheese And Walnut Surprise Recipes

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ONE-POT BROCCOLI CHEESE BROWN RICE



One-pot broccoli cheese brown rice image

This warm and cheesy one-pot broccoli cheese brown rice is an easy, healthy, delicious side dish with both veggies and whole grains! Kids love it too!

Provided by Kathryn

Categories     Side dishes

Time 45m

Number Of Ingredients 9

1 tablespoon unsalted butter (or you can sub olive oil)
1/2 cup onion, finely diced
1 clove garlic, minced
1 cup brown rice
1/2 teaspoon salt
2 cups water
1 medium head of broccoli, florets only, finely chopped
2 cups shredded cheddar cheese, plus extra for serving
Salt and black pepper, to taste

Steps:

  • Melt the butter in a medium sauce pan over medium heat. Add onion and saute for 2-3 minutes, until translucent. Add garlic and saute an additional 30 seconds.
  • Add brown rice and stir to coat the rice in the butter and onions for about 1 minute.
  • Add 1/2 teaspoon salt and the water and bring to a simmer. Cover the pan, reduce the heat to low and cook the brown rice for 25 minutes.
  • After 25 minutes, add the chopped broccoli to the pot (right on top of the rice; no need to stir it in yet).
  • Cover and cook for an additional 5 minutes. Then turn off heat and let it sit, covered, for 5-10 minutes.
  • Remove lid and stir broccoli into the rice. Add the cheddar cheese and stir to get everything well mixed and let the cheese melt.
  • Season to taste with salt and pepper and serve with extra cheddar cheese sprinkled on top.

Nutrition Facts : Calories 328 calories, ServingSize 1

CHEESY BROCCOLI AND BROWN RICE PATTIES



Cheesy Broccoli and Brown Rice Patties image

Start with cheesy frozen broccoli & cheese sauce, and make these delicious broccoli and rice patties--perfect for a meatless entrée or a side to grilled or roasted meat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 6

1 box (10 oz) frozen broccoli & cheese sauce
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon red pepper sauce
2 cups cooked brown rice
1/2 cup marinara sauce

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil; spray with cooking spray.
  • Cook broccoli as directed on box; pour into medium bowl. With kitchen scissors, cut broccoli into 1/4- to 1/2-inch pieces. Add Parmesan cheese, garlic salt and pepper sauce; mix well. Stir in rice. Shape mixture into 4 patties, about 1/2 inch thick. Place on foil-lined cookie sheet.
  • Bake 15 minutes; turn. Bake 15 minutes longer or until light golden brown.
  • Meanwhile, heat marinara sauce. Serve with patties.

Nutrition Facts : Calories 410, Carbohydrate 79 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g

BROCCOLI BROWN RICE PILAF



Broccoli Brown Rice Pilaf image

This is one of my favorite low-fat dishes-it's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal. -Mari Condit of Brooklyn Center, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked brown rice
2-1/4 cups reduced-sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup slivered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE



Aunt Anne's Broccoli-Cheese Rice Casserole image

This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
  • In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
  • Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
  • In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
  • Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

WALNUT RICE



Walnut Rice image

"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped walnuts
1/3 cup chopped onion
1 tablespoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons butter
1-1/2 cups hot water
2 tablespoons soy sauce
1-1/2 cups frozen broccoli florets
1 cup uncooked instant rice

Steps:

  • In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

BROCCOLI RICE CASSEROLE



Broccoli Rice Casserole image

This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. -Margaret Mayes, La Mesa, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 small onion, chopped
1/2 cup chopped celery
3 cups frozen chopped broccoli, thawed
1 tablespoon butter
1 jar (8 ounces) process cheese sauce
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

Steps:

  • Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 241 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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