Lately I have been obsessed with broccoli. I tend to pick one type of food and cook with it until I have worn it out. I can eat the same thing for every meal of the day. Here is one of the broccoli dishes that I have been cooking lately. I used the new Shelf Reliance Freeze Dried Chicken Slices to go along with the casserole and they were great. I re-hydrated them and quickly sauteed them with red pepper, basil and oregano.
2 Cups THRIVE Freeze Dried Broccoli
2 Cups THRIVE Instant Rice
4 Cups Water
2 Tbs THRIVE Freeze Dried Chopped Onion
9 Tbs THRIVE Powdered Milk
1 1/2 Cups Water
1/2 Cup THRIVE Shredded Cheese
1/4 Cup THRIVE Shredded Cheese re-hydrated for topping
1/2 t Salt
1/2 t Pepper
1 Tbs Butter
Preheat oven to 350. Grease an 8” square casserole dish. Pour 2 cups of boiling water over broccoli & onions to re-hydrate. Meanwhile boil 2 cups of water in a medium saucepan then add rice & butter. Cook for 3-5 minutes stirring occasionally. In a small mixing bowl mix the powdered milk with 1 1/2 cups of water (this is a replacement for one can of evaporated milk). Once the rice is cooked transfer to a large mixing bowl. Add the salt, pepper, milk, drained broccoli, onions and dry cheese. Mix well and pour into greased casserole dish. Bake uncovered for 20 minutes, remove from oven and top with re-hydrated cheese, bake for an additional 10 minutes.