Ingredients
Scale
- 3 cups cooked brown rice (2 packets “Seeds of Change” brand brown basmati rice)
- 3/4 cup chicken stock or broth (3/4 cup water + 3/4 teaspoon Better than Bouillon)
- 2 cups chopped cooked broccoli (a 12-ounce frozen package)
- 1 cup shredded Gruyere (Swiss) cheese
- 2/3 cup chopped green onion (around 1 bunch of 5 to 6)
- 6 tablespoons chopped dry roasted peanuts, divided use
- 5 tablespoons chopped fresh cilantro, divided use
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 2 tablespoons salted butter
- 1/2 cup homemade or Panko breadcrumbs
Instructions
- Preheat oven to 350 degrees. Lightly butter a 7 by 11-inch baking dish.
- In a large mixing bowl, stir together the rice and stock. Stir in broccoli, grated cheese, green onion, 1/4 cup chopped peanuts, and 1/4 cup chopped cilantro.
- In a small mixing bowl, stir together the sour cream and mustard; stir into the rice mixture. Season to taste with salt and pepper. Spoon evenly into the prepared baking dish.
- Melt butter in the microwave. Set aside.
- In a small mixing bowl, using your hands mix the breadcrumbs, the remaining 2 tablespoons peanuts, and the remaining 1 tablespoon cilantro. Add melted butter and mix until all the breadcrumbs are well coated with the butter. Sprinkle over top of the rice mixture.
- Bake for 20 to 25 minutes, until bubbly hot and crumbs are golden brown.
- Remove from oven and let the casserole rest at room temperature for 4 to 5 minutes before serving.
Notes
Make ahead: Casserole can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
- Category: quick and easy
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 379
- Sugar: 2.1 g
- Sodium: 471.7 mg
- Fat: 19.7 g
- Saturated Fat: 9.3 g
- Carbohydrates: 35.9 g
- Fiber: 4.3 g
- Protein: 15 g
- Cholesterol: 41.1 mg