A tasty side dish that would be good for a potluck as well. Or add chicken for a main course.
INGREDIENTS:
1 cup quick-cooking rice
1 cup chicken stock
1 box or bag of frozen broccoli, thawed, chopped, and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup ranch dressing
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper
DIRECTIONS:
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly.
Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined.
Transfer mixture to greased 9x13 pan or into greased individual muffin cups.
Top with remaining cheese.
Bake 25 minutes at 350 degrees.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
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