Cheesy Broccoli & Rice Bake

Cheesy Broccoli & Rice Bake
Cheesy Broccoli & Rice Bake

This was the last weekend of winter break and I must say I am a bit relieved my son is going back to school tomorrow. I love having him home but with all the neighborhood kids constantly running in and out of the house playing it is hard to, 1. get anything productive done 2. have any alone time 3. listen to my music of choice, lol. Since I have been feeling a little behind I was in need of an easy, yet cozy meal. I get my Imperfect Produce delivery Saturday mornings to help replenish my fridge and pantry for the weekend without having to run to the store, which is such a life saver. Plus, I got most of the items I needed for this cheesy broccoli rice bake.

I’m always on the hunt to find new ways to get the most bang for my buck and produce less waste by utilizing all of my fruits and vegetables. One of my favorite ways to use my broccoli stalks is to make broccoli slaw. But in this recipe we will be incorporating both the broccoli florets and stalks by making broccoli rice. Watch your back cauliflower, broccoli is coming for ya…

Vegan, Gluten free – Serves 6 – Total bake time 1hr 15mins

Ingredients:

Broccoli Bake

  • 2 cups short grain brown rice
  • 3 cups vegetable broth
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 2 broccoli stalks florets cut into small to med pieces & stalks chopped into broccoli rice
  • 1 tsp pink salt

Cheese sauce (makes 3 cups)

  • 2 cups potatoes peeled & chopped
  • 1 cup carrots peeled and chopped
  • 1/3 cup extra virgin olive oil
  • 1/2 cup water
  • 2 tsp pink salt
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Preheat oven to 350F
  2. Add short grain brown rice, vegetable broth, garlic, onion and salt to a 13 x 9 baking dish or something similar in size.
  3. Cover and bake for 45 minutes.
  4. Boil carrots and potatoes until soft.
  5. Strain carrots and potatoes.
  6. Toss all cheese sauce ingredients into a blender and blend until you come to a smooth and creamy consistency.
  7. Prepare the broccoli by cutting the tops into small-med sized florets.
  8. Cut the stalks in half or in quarters and toss them into a food processor(or blender), pulse until the stalks are chopped into rice-sized pieces.
  9. After your rice has been baking for 45 minutes, take the baking dish out of the oven and fold in 1 1/2 cups of cheese sauce and broccoli rice. Mix well. Then top the rice mixture with the florets.
  10. Cover and bake for another 30 minutes.
  11. Once the rice is done baking, drizzle the top with the desired amount of cheese sauce and enjoy!

 

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Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

Although the Holidays are over, my son is still on winter break. I love having him home from school but trying to keep him busy and catch up from traveling, house guests, life and household duties, I am having a bit of a difficult time balancing it all and getting back into my daily routine. Anyone else with me on this? With all that being said, I have not been in the kitchen as much as I would like to and needed a quick and easy meal idea. As I was looking around in my bare fridge trying to figure out what the heck to make for dinner, all the pieces came together when I realized with what little I had, I always have Mexican flavors! So I busted out my Instant Pot and got to work with a one pot meal. This dish can be served as a main, side or vegan taco filling. It makes about 8 cups.

Ingredients

  1. 1 can or 1/2 cup of dried black beans (makes 1 1/2 cups cooked)
  2. 2 1/2 cups of quinoa
  3. 3 garlic cloves diced
  4. 1 yellow onion diced
  5. 1/2 cup green pepper diced (about half the pepper)
  6. 2 teaspoons avocado oil
  7. 4 cups of water
  8. 1 cup of diced tomatoes (I used canned but always check for BPA free cans)
  9. 1 tablespoon of lime juice
  10. 1 teaspoon of pink salt
  11. 1 tablespoon chili powder
  12. 1 teaspoon cumin
  13. 1/2 teaspoon of garlic powder
  14. Cilantro and extra lime for topping, maybe some hot sauce if you like it spicy

Directions

  1. Skip this step if using canned beans: Cook dried black bean in Instant Pot for for 15 minutes, when cooked strain and rinse, set black beans aside. (15 minutes slightly undercooks the beans, they will be cooked thoroughly with quinoa)
  2. In your empty Instant Pot, add the avocado oil and use the sauté function to sauté the garlic, onions and green pepper for about 3 minutes.
  3. Toss in diced tomatoes, lime juice and spices, stir well.
  4. Add the quinoa and the black beans to the pot, stir until all quinoa and beans are coated with spices.
  5. lastly, add 4 cups of water to the pot, stir, close the lid and cook on high pressure for 1 minute, then letting your instant pot naturally release pressure.
  6. When your Instant Pot is ready to be opened, stir quinoa and serve adding extra flavor like cilantro, green onions, hot sauce or extra lime.