I don’t measure anything.
Especially not recently. I’ve been so busy that when I get the chance to make something interesting it’s mostly just me throwing a bunch of stuff in a bowl and really hoping it works out. So then when it does and I decide I want to post it, I have to sit down and try and remember what exactly I put in it. It’s not the best system… But that’s what happened with this Cheesy Rice and Broccoli.
Last weekend was super busy, like stuff going on almost all day every day. So Saturday night while we were setting up for the end-of-semester show for the student run orchestra I’m in, a bunch of people had picked up Chinese takeout on the way over to help. After taking a quick break to eat, we went back to attempting to clear all the tables out of the room and in the process found an untouched thing of rice. You know, one of these guys:
After a few minutes of everyone shouting “Who’s rice is this?!?” (we’re not the most organized group of people…) one of the guys finally realized what was going on and took claim to it. But instead of sticking it in his bag to eat later on, he told us to just throw it out. Because he doesn’t like rice…
Well I wasn’t about to let him throw out an entire container of perfectly good rice! So I stuck it in my purse and when I finally got home and around to making food the next day I had all this pre-cooked rice to work with! Score!
Only problem was, I had about an hour before I had to go back to campus again, so after glancing at a few recipes online to get an idea, I kinda just threw a bunch of stuff together and prayed it tasted good because I didn’t have time to try again. But lucky for me it was awesome! Move over fried rice, this cheesy concoction is my new favorite thing to with leftover rice!
Preheat the oven first, and then start by making the broth mixture. The recipe calls for 1/2 cup of broth, 2 tbsp milk and a teaspoon of butter. Feel free to substitute as you see fit. I used Earth Balance for butter, almond milk, and half a cup of water with half a teaspoon of Better than Bouillon instead of vegetable broth.
Mix the broth ingredients in something microwave safe, like a bowl or glass measuring cup. Microwave the mixture for 30-45 seconds, just long enough for the butter to melt and mix in well. Give it a good stir when it comes out to make sure it’s mixed.
Mix the rice, broccoli and cheese together in a bowl. Try to get the broccoli pieces as small as you can so they mix in well and you don’t have just a few huge pieces stuck in there, that’s no fun. Pour the broth mixture on top and stir it well to combine everything.
Pour everything into a small baking dish and bake for about 30 minutes at 375, until the edges start to brown. Make sure to let it cool a few minute before you eat it so everything has a chance to set and you don’t burn your tongue off on the hot cheese, that’s never fun. Enjoy!