The next time you want to switch up a regular rice dish, use brown rice instead of white. Brown rice tastes much nuttier than white rice, which can sometimes be quite bland. Plus, brown rice is also much chewier with just a touch more firmness that works well in casseroles, including in the recipe that follows. When cooking the rice, stock is used that also infuses flavor into this dish. Even though this recipe uses chicken stock, you can keep it completely vegetarian by choosing vegetable stock instead.
It wouldn't be much of a casserole, though, if it only used rice. You'll need some other ingredients to make it a little more substantial, and broccoli and corn are the ideal additions. This dish uses fresh broccoli, but frozen would work just as well. Fresh corn really is best, as you get that sweet corn milk that will make the flavor shine through even more. If you can't use fresh, opt for frozen instead of canned. Not only is it sweeter, it also won't turn to mush as the canned stuff usually does in casseroles.
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Cooktop Cove
Corn, Broccoli and Brown Rice Casserole
4
10 minutes
1 hour, 5 minutes
1 hour, 15 minutes
1 cup dry brown rice
1 onion, chopped in a small dice
1-1/2 cups chicken stock
1 teaspoon salt
1 head broccoli, cut into small florets
3 ears fresh corn, shucked with silk removed
2 large eggs, beaten
1 teaspoon garlic powder
1-1/2 cups Parmesan cheese, shredded
3 tablespoons fresh parsley, roughly chopped
Preheat oven to 350 degrees F and lightly grease a 9-by-13 casserole dish.
Place brown rice and onion in a medium-sized pot with chicken stock and salt. Place lid on the pot and bring to a boil.
When it comes to a rolling boil, turn the heat down to low and allow to simmer for 15 to 20 minutes, until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
Place the broccoli into a large bowl.
Cut the kernels off the corn and add to the broccoli. Hold the cob over the bowl and run your knife down the cob so the milk falls into the bowl. Add the cooked rice and mix well.
In a small bowl combine eggs, garlic powder and 1 cup of Parmesan cheese. Pour over the broccoli and rice mixture and stir well.
Pour the entire contents of the bowl into the greased casserole dish and sprinkle the remaining 1/2 cup Parmesan cheese over top.
Place the casserole into the oven and bake for 45 minutes until the casserole is hot and bubbling throughout and the cheese is melted.
Sprinkle the entire dish with parsley just before serving.
