|Enchanted Broccoli Forest before Baking|
|My Broccoli Garden in Gloucester, MA|
Melissa Abbott's Version of the Enchanted Broccoli Forest
from the wilds of East Gloucester, Cape Ann
This recipe makes 2 casseroles. One to cook right away and another to freeze for another time. If you are having a big party bake off both, either way, you'll be glad to have the two casseroles
2 greased casserole dishes, glass pyrex pans or enameled cast iron pans are good.
Cook the rice in advance in a tightly covered pot by bringing 4 cups of salted water to a boil and adding the rice. Stir with a fork (only a couple of times doing it more makes the rice too starchy), then turn down the pot to low and cover tightly. You can cook rice according to package instructions but mostly short grain brown rice takes 45 minutes and Basmati brown rice and white rices take about 25 minutes. Once cooked, set aside.
2-3 large Vidalia Onions chopped
|Saute Onions in Olive Oil|
Several Tbsps. Olive Oil
Several Bunches of Fresh Herbs of your
choice, I used Oregano, Parsley, Thyme, Rosemary, Mint
2 cups grated cheese (I use a cheddar & Parmesan Mix)
Salt & Pepper
1 Lime juiced
1 1/2 lbs Fresh Broccoli lightly steamed
Saute the chopped onions in olive oil until they turn clear. Add Salt, Pepper, and Juice of 1 Lime.
Lightly Steam Broccoli florets in boiling water for 2 minutes and then rinse right away with cold water. You want them to be crisp.
Chop your herbs in a food processor and add to clarified onions.
Put grated cheese, onion/herb mixture, and rice in a large bowl
and mix throughly. Turn the rice pilaf mixture into two greased casserole pans.
Chop some almonds and place that on top of the rice pilaf
Trim and insert Your Broccoli Spears into the rice pilaf mixture to look like a mini forrest.
Cover with Foil and Bake for 30 minutes in 350-375 degree oven before serving. You can drizzle on some extra butter over the Broccoli Forest if desired. Enchanting!!