This recipe is one of my base recipes. I regularly replace the broccoli with another dense vegetable such as winter squash, cauliflower, mushrooms and bell peppers. Literally what ever vegetables I have available.
1 1/2 cup rice
3 1/2 water
1 medium chopped onion
1 can (10 3/4 oz) condensed cream of mushroom, or chicken, or celery or
cheese soup
1 1/2 cups 1% milk
2 – 10 oz packages frozen chopped broccoli or cauliflower or mixed
vegetables
1/2 lb grated or sliced cheese
3 Tbsp margarine or butter
Preheat oven to 350 degrees and grease 12x9x2x inch baking pan.
In a saucepan mix rice, salt, and 3 cups of water and bring to a boil.
Cover and simmer for 15 minutes. Remove saucepan from heat and set aside
for additional 15 minutes.
Sauté onions in margarine or butter until tender.
Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into
baking pan.
Thaw and drain the vegetables and then spread over the rice mixture.
Spread the cheese evenly over the top and bake at 350 degrees for 25-30
minutes until cheese is melted and rice is bubbly.