Broccoli & Rice Gratin

Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 1  small onion, chopped
• 2  cloves garlic, minced
• 1⁄4 teaspoon thyme
• 1  cup long grain rice
• 1  tablespoon all-purpose flour
• 1 1⁄2 cups chicken broth
• 1  cup  chopped broccoli
• 1  cup milk
• 2  tablespoons  grated parmesan cheese
• 1  teaspoon lemon, zest of

• Crumb topping

• 1⁄2 cup  dried breadcrumbs
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  melted butter
• 2  tablespoons  chopped fresh parsley

Directions

1. Preheat oven to 375 In a large fry pan, melt butter.
2. Add onion and garlic and cook for 1 min over med heat.
3. Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
4. Stir in broccoli, milk and parm cheese.
5. Mix well and pour into a buttered 6 cup casserole dish.
6. Cover and bake for 35 min or until tender.
7. Meanwhile, to make crumb topping, toss together all ingredients and set aside.
8. Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
9. Broil for 1 to 2 min until golden.