BROCCOLI-RICE BAKE

Broccoli-Rice Bake image

Original Bisquick® mix provides a simple addition to this broccoli-rice bake that's ready in 40 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 lb broccoli, cut into bite-size pieces
2 cups uncooked instant brown rice
1 can (14 oz) vegetable broth
1 can (10 3/4 oz) condensed cream of broccoli soup
1 jar (2 oz) diced pimientos, drained
1/4 teaspoon pepper
2 tablespoons firm butter or margarine
1/2 cup Original Bisquick™ mix

Steps:

Heat oven to 425°F. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli; return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain.
In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos and pepper.
Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1/2 g