Ingredient:
375 g (12 oz) mixed basmati and wild rice
Salt and black pepper
250-375 g (8-12 oz) broccoli
15 g (1/2 oz) butter
2 onions, chopped
3 garlic cloves, crushed
125 ml (4 fl oz) full-fat soured cream or crème fraiche
125 g (4 oz) mozzarella cheese, grated
60 g (2 oz) Parmesan cheese, grated
1 tbsp chopped fresh rosemary
Method:
Cook the rice in boiling salted water for about 35 minutes, or according to packet instructions. Drain thoroughly and rinse with cold water. Drain again.
Meanwhile, cut the stalks off the broccoli and cook them in boiling salted water for 8-10 minutes until almost tender, then add the florets, and cook for 2 minutes longer. Drain and rinse in cold water. Drain and set aside.
Melt the butter in a frying pan, add the onions, and cook gently, stirring occasionally, for 3-5 minutes until softened. Add the garlic, and cook, stirring occasionally, for 3-5 minutes until the onions are lightly browned.
Coarsely chop the broccoli, then stir into the rice with the onion and garlic mixture, soured cream or crème fraiche, three-quarters of the mozzarella and Parmesan cheeses, and the rosemary. Season with salt and pepper.
Turn the mixture into an ovenproof dish and sprinkle with the remaining mozzarella and Parmesan cheese. Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for about 20 minutes until the cheese has melted. Serve hot.
375 g (12 oz) mixed basmati and wild rice
Salt and black pepper
250-375 g (8-12 oz) broccoli
15 g (1/2 oz) butter
2 onions, chopped
3 garlic cloves, crushed
125 ml (4 fl oz) full-fat soured cream or crème fraiche
125 g (4 oz) mozzarella cheese, grated
60 g (2 oz) Parmesan cheese, grated
1 tbsp chopped fresh rosemary
Method:
Cook the rice in boiling salted water for about 35 minutes, or according to packet instructions. Drain thoroughly and rinse with cold water. Drain again.
Meanwhile, cut the stalks off the broccoli and cook them in boiling salted water for 8-10 minutes until almost tender, then add the florets, and cook for 2 minutes longer. Drain and rinse in cold water. Drain and set aside.
Melt the butter in a frying pan, add the onions, and cook gently, stirring occasionally, for 3-5 minutes until softened. Add the garlic, and cook, stirring occasionally, for 3-5 minutes until the onions are lightly browned.
Coarsely chop the broccoli, then stir into the rice with the onion and garlic mixture, soured cream or crème fraiche, three-quarters of the mozzarella and Parmesan cheeses, and the rosemary. Season with salt and pepper.
Turn the mixture into an ovenproof dish and sprinkle with the remaining mozzarella and Parmesan cheese. Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for about 20 minutes until the cheese has melted. Serve hot.
