"Many toddlers know
broccoli as "trees.” Simply steamed, it is a perfect
finger food. While broccoli is terrific in it's native "tree"
form, it is also yummy chopped, julienned and pureed. Our broccoli
and rice casserole is an example of what can be done with pureed
broccoli. If you don't feel like making the rice called for in
the recipe, stop by a Chinese restaurant and buy a quart to go
(by the way, brown rice is better for you than white rice). "
- Cheryl Tallman and Joan Ahlers.
Click here to return or read Cheryl and Joan's
article, Broccoli: Eat it Weekly.
Broccoli
and Rice Casserole
- 2 cups chopped broccoli
- 3/4 cup vegetable or chicken
stock
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 to 3 cups of cooked
brown or white rice
- 1/2 cup shredded cheddar
cheese (optional)
- Preheat oven to 350°F
(175°C).
- Steam broccoli until tender
(about 3 to 4 minutes in microwave/stovetop).
- Place broccoli, soup stock,
oil and lemon juice in a blender or food processor and process
to a smooth puree.
- Place rice and cheese
in an ovenproof dish. Pour broccoli mixture over the rice and
cheese. Toss mixture gently to blend ingredients.
- Place in oven for 15 minutes
or until heated through and the cheese is melted. (Instead of
using the oven, you can heat this dish in the microwave for 3
minutes, stir, and cook 3 more minutes)
Serves 4 to 6.
Storage: Refrigerate leftovers
for 3 to 5 days, or can be frozen for up to 2 months. This dish
should not be introduced to children under 12 months old.
Recipe provided courtesy
of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).
