Broccoli Rice Casserole

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 4 ounces

Ingredients

1 pound Broccoli florets
3 cups Vegetable broth
1 tablespoon Garlic powder
½ teaspoon Salt
1 teaspoon Olive oil
1 cup Onion, medium chopped
1 cup Celery, small chopped
½ can Coconut milk, canned
2 cups Brown rice, cooked
1 cup Nacho Cheese

Optional
1 cup Non-dairy cheddar cheese

Preparation

1. In a 4-quart pot, add broccoli, vegetable broth, garlic powder, and salt. Bring to a boil. Cook until tender.
2. Drain broccoli and reserve liquid.
3. Heat olive oil in a skillet. Sauté onion and celery for 4 minutes.
4. Add broccoli and coconut milk to celery and onions.
5. Stir in cooked rice, nacho cheese, and cheddar cheese (if using).
6. Taste and adjust seasoning. Add reserved liquid as needed.

Nutrition information

Calories:124 Total Fat: 5.2g Saturated Fat: 2.6g Monounsaturated Fat: 0.5g Polyunsaturated Fat: 0.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 17g Fiber: 2.6g Total Sugar: 1.4g Protein: 3g Sodium: 280mg Vitamin A: 25μg Vitamin C: 35mg Calcium: 43mg Iron: 1mg Folate: 32μg