Title

Broccoli Rice Casserole

Subject

brown rice

salt

vegetable oil

onion

garlic

dillweed

thyme

oregano

parsley

mushrooms

green pepper

broccoli

cashews

Gruyere cheese

Parmesan cheese

sour cream

Description

BROCCOLI RICE CASSEROLE

1½ cups brown rice
• Salt to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
½ teaspoon dillweed
1 teaspoon thyme
1 teaspoon oregano
½ bunch parsley, chopped
½ pound mushrooms, sliced
1 green pepper, sliced
2 pounds broccoli, with
tough stalks removed,
remainder sliced thin
½ cup unsalted cashews
½ pound Gruyere cheese,
grated
¼ cup freshly grated
Parmesan cheese
½ pint sour cream

Preheat oven to 350 degrees.
In heavy saucepan with tight-
fitting lid, combine rice with 3 cups
water and dash of salt. Bring to boil,
reduce heat and simmer for about
45 minutes.
Heat oil in large skillet. Saute
onion, garlic, dill, thyme and orega-

Over

Back:
no until onions start to wilt. Then
add parsley, mushrooms and green
pepper. Stir 1 or 2 minutes and add
broccoli. Stir often.
As soon as broccoli changes col-
or and becomes tender but is still
crisp, add nuts and remove from
heat.
Spread cooked rice in 9-by-13-
inch baking dish. Cover with vege-
table-nut mixture, then with
cheeses, and finally with sour
cream. Bake for 20 minutes, until
mixture is bubbly and cheese has
melted. Yields 10 servings.

---

# Broccoli Rice Casserole

## Ingredients

- 1 1/2 cups brown rice
- Salt to taste
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 tsp dillweed
- 1 tsp thyme
- 1 tsp oregano
- 1/2 bunch parsley, chopped
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 2 pounds broccoli, tough stalks removed, remainder sliced thin
- 1/2 cup unsalted cashews
- 1/2 pound Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pint sour cream

## Instructions

1. Preheat oven to 350 degrees.
2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes.
3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt.
4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often.
5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat.
6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream.
7. Bake for 20 minutes, until mixture is bubbly and cheese has melted.
8. Yields 10 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0078

Coverage

Oregon, US