|COURSE||PREP TIME||COOK TIME||SERVES|
6 TO 8
2 cups Longo’s Essentials Low Sodium Vegetable Broth
1 cup Longo’s Essentials White Long Grain Rice
2 cups Longo’s Riced Broccoli
2 cups grated cheddar cheese (plus optional extra for garnish)
1/2 cup Longo’s Sour Cream
1 tbsp each Longo’s Dijon Mustard and Longo’s Salted Butter
1/2 tsp each salt and pepper
1/4 cup chopped fresh Longo’s Chives or Green Onions (plus optional extra for garnish)
Combine broth and rice in saucepan. Bring to a boil and stir in riced broccoli. Reduce heat to low; cover and simmer for 15 minutes. Uncover and stir in cheese, sour cream, mustard, butter, salt and pepper until cheese is melted and grains are coated.
Cover, remove from heat and let stand for 5 minutes. Stir in chives and spoon into a serving dish; sprinkle with a little extra cheese and chives, if using. (Make-ahead - Instead of letting dish stand for 5 minutes, spoon into a buttered 6-cup casserole dish. Reserve in refrigerator for up to 2 days. Bring casserole dish to room temperature; bake, covered, at 375°F for 25 minutes or until hot throughout.)
Per serving: 340 calories; 15g protein; 18g fat; 29g carbs; 0g fibre; 1g sugars; 590mg sodium.