Broccoli and White Rice Casserole
This simple casserole was my favorite childhood side dish. I suppose it was invented by my mother, Charlotte Nothmann,
a wonderful cook who rarely if ever needs a cookbook. I now make it with broccolini, a more tender and more delicately
flavored vegetable than ordinary broccoli. This dish is wonderful with pot roasts, stews, and other main dishes
that have a lot of sauce or gravy.
Preheat oven to 375°.
In a 3 quart casserole, mix broccoli, rice, salt, oil, and water. Cook in a microwave oven
(5 minutes on high, then 20 minutes on medium) until the water is barely
absorbed. Beat the egg slightly in a small dish.
Add the egg to the rice mixture, and mix quickly and thoroughly with a fork.
Sprinkle paprika over the top. Bake at 375° for 45 minutes or until the casserole is brown and crisp.
- 1 bunch broccoli or two bunches broccolini, well-cleaned, trimmed, and cut into 3/4 inch pieces
- 2 cups raw white rice
- 1 tsp. salt
- 2 T. olive oil
- 3 1/2 cups water
- 1 egg