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Cheese and Broccoli Rice

 1 ½ cups rice, parboiled or converted rice work well
2 cups minced fresh broccoli (about 1 pound)
1 small onion finely minced
1 clove garlic pressed

2 Tbsp oil

1 ½ cups light cream (1/2 and 1/2)
Cayenne and white pepper added to cream
2 cups chicken stock

2 cups grated cheddar cheese firmly packed

¼ cup Parmesan cheese

1/4 tsp cayenne powder
1/2 tsp white pepper

Cut broccoli florets into small pieces, peel stem and cut into pieces half inch squared.  

Sauté onion and garlic in a 3 quart pot over medium heat until onion is translucent, about 2 minutes.   

Add rice and stir over medium heat for 3 minutes.  


Add chicken stock bring to a boil then reduce heat to low and simmer, covered, for 10 -12 minutes until chicken stock is reduced completely.
 

Once the chicken stock has been reduced add cream, cayenne, white pepper and broccoli. 

Simmer, covered for 10 – 12 minutes until rice is tender.


Remove from heat; add cheese and stir until the mixture makes a nice smooth cheese sauce.  Cover with tight fitting lid and let rest for 5 minutes.



Serve piping hot and enjoy!  This is a terrific side dish and puts that package stuff to shame.



Note:  Keep the sauce to a nice consistency by adding a little extra chicken stock or water at the end if required.  Do not serve it as a congealed mass if the rice has absorbed all the liquid.  If it splats on a plate when serving it is too thick and will remind the person eating it of a truck stop choke and puke in Moose Jaw, so ensure it has ample moisture without turning it into a soup!


Snowy Palms Resort

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