Broccoli and Rice Gratin

This recipe is taken from the 1999 Milk Calendar. Creamy baked rice and broccoli - an easy, delicious side dish or light lunch with a salad and sliced tomatoes. -James Barber

  • Prep: 15 min
  • Cooking: 40 min
Yields 4 - 6 servings
broccoli and rice gratin

Ingredients

  • Rice
  • 1/4 cup (60 mL) butter
  • 1 small onion chopped
  • 2 garlic cloves finely chopped
  • 1/4 tsp (1 mL) thyme
  • 1 cup (250 mL) long-grain rice
  • 1 tbsp (15 mL) all-purpose flour
  • 1 1/2 cups (375 mL) chicken broth
  • 1 cup (250 mL) chopped broccoli
  • 1 cup (250 mL) Milk
  • 2 tbsp (30 mL) grated Canadian Parmesan cheese
  • 1 tsp (5 mL) grated lemon zest
  • Crumb Topping
  • 1/2 cup (125 mL) dried bread crumbs
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) melted butter
  • 2 tbsp (30 mL) chopped fresh parsley (optional)

Preparation

Preheat oven to 375 °F (190 °C).

In a large skillet, sauté onion and garlic in butter for 1 minute over medium heat. Add thyme, rice and flour, stirring for 1 minute. Pour in chicken broth, stir and bring to a boil; cook for 1 minute. Remove from heat.

Stir in broccoli, milk and Canadian Parmesan cheese. Mix well and pour into a buttered 6-cup (1.5 L) casserole dish. Cover and bake for 35 minutes or until tender.

Meanwhile, to make crumb topping, toss together all ingredients; set aside.

Remove casserole from oven. Stir in lemon peel and sprinkle with crumb topping. Broil for 1 to 2 minutes or until golden. Serve immediately.

Tips

For the adventurous: Instead of broccoli, use either 2 cups (500 mL) spinach, cooked, drained and chopped or 1 cup (250 mL) frozen peas.

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Nutrition

Nutritional Information

per serving
Energy: 316 Calories
Protein: 9 g
Carbohydrate: 37 g
Fat: 15 g
Fibre: 1.2 g
Sodium: 464 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 160 mg
Selenium: 25 %
Vitamin C: 18 %
Niacin: 17 %
Folate: 16 %