Jasmine Rice with Two Cheeses, Broccoli and Mushrooms

Jasmine rice is prepared and combined with sautéed onion, mushroom, garlic, red bell pepper and broccoli. Aged cheddar cheese, sour cream, cottage cheese, Dijon mustard, salt and fresh ground black are stirred into the rice and the mixture is spread evenly into a prepared casserole dish and baked golden brown and bubbly.

Ingredients -

2-1/4 cups Vegetable Broth
1-1/2 cups Jasmine Rice
1 tablespoon Unsalted Butter
1 cup chopped White or Yellow Onion
3 cups sliced White Mushrooms
2 Garlic Cloves, minced
1 cup chopped Red Bell Pepper
2 cups chopped Broccoli Florets
1 cup Shredded Aged Cheddar Cheese
3/4 cup Sour Cream
3/4 cup Cottage Cheese
2 teaspoons Dijon Mustard
1/4 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add vegetable broth and jasmine rice to medium saucepan.

2. Cover saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes.

3. Remove from heat and let stand covered for 5 minutes. Fluff rice with fork.

4. Preheat oven to 350 F.

5. Melt butter in large skillet on medium heat and sauté onion until softened, about 5 minutes.

6. Stir in sliced mushrooms, minced garlic, chopped red bell pepper and broccoli. Sauté until mushrooms are just softened. Drain excess liquid. Stir vegetables into rice.

7. Stir aged cheddar cheese, sour cream, cottage cheese, Dijon mustard, salt and fresh ground black pepper into rice mixture.

8. Spread mixture into a large casserole dish.

9. Bake in preheated oven for 25 to 30 minutes.

Cooking Tip

Jasmine Rice

Long grain rice, Jasmine has a flavor and aroma similar to roasted nuts. Moist rice when cooked, the grains finish soft and have the characteristic of sticking together.

Cooking Tip

Red Bell Pepper

The sweet bell pepper family includes the green, red, orange and yellow varieties we find in most local supermarket. The peppers are loaded with vitamin A and vitamin C.

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