Broccoli Rice Wedges Recipe

See Also: Cheese Dishes

Broccoli Rice Wedges

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is nice served with grilled fresh prawns, and a tossed green salad.

Filling:
1 bunch (about 1 to 1-1/2 pounds) fresh broccoli, cut into small pieces
2 eggs, beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded cheddar cheese
1 tablespoon unbleached all purpose flour
1 cup freshly sliced mushrooms


Crust:
1-1/2 cups hot cooked rice
3/4 cup shredded cheddar cheese
1 egg, beaten
1/4 teaspoon paprika

Preheat oven to 350 degrees. In glass or ceramic bowl, arrange broccoli pieces. Cover with a plate or a lid. Microwave on full power 5-6 minutes, or just until tender. In meantime, whisk eggs in batter bowl, adding salt, pepper, cheese, flour and sliced mushrooms. Set aside. Prepare crust.



For the crust: In batter bowl, combine rice, cheese, egg and paprika. Press over bottom and sides of pie or quiche plate. Arrange cooked broccoli over crust. Spoon filling into crust. Bake for about 15-20 minutes, or until filling is set and starting to brown nicely.

Recipe created 1995-01-01.