Peta broccoli and rice casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pkg frozen broccoli florets or 1 bunch fresh, cut into florets |
| 2 | cups | White rice |
| ½ | cup | Margerine |
| ½ | cup | Flour |
| 3½ | cup | Boiling water |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Soy sauce or tamari |
| 1½ | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| Pinch tumeric | ||
| 1 | cup | Nutritional yeast flakes |
| Salt and pepper to taste | ||
| Pinch paprika | ||
Directions
Steam the broccoli about 6 mins. Prepare the rice according to package directions.
Spread the cooked rice evenly over the bottom of 9x13 inch baking dish. Sprinkle the broccoli over the rice and set aside.
Preheat oven 350.
Melt the margerine in a med frying pan over low heat. Beat in the flour with a wire whisk over med heat until the mixture is smooth and bubbly, then wisk in the boiling water, salt, soy sauce, ginger and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste.
Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake 15 mins. If desired, place pan under broiler for a few mins until the sauce is browned and crusty.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95