Broccoli Rice Puff
Ingredients:
- 3 1/2 cups cooked rice
- 1 lbs frozen chopped broccoli, thawed
- 2 cups chopped fresh mushrooms (about 5 oz.)
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp butter or margarine
- 1 tsp salt, divided
- 1/2 tsp ground black pepper, divided use
- 1/4 tsp ground nutmeg, divided use
- 4 large eggs, separated
- 3/4 cup milk
- 1 cup grated Gouda cheese
Preparation:
Combine rice and broccoli in large mixing bowl.
Cook mushrooms, onion and garlic in butter over medium heat until onion is tender crisp. Add 1/2 tsp salt, 1/4 tsp pepper and 1/8 tsp nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into buttered shallow 2-quart baking pan or portion 1 cup mixture into buttered individual casseroles.
Beat egg yolks with milk. Add cheese, remaining 1/2 tsp salt, remaining 1/4 tsp pepper and remaining 1/8 tsp nutmeg.
Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each).
Bake at 350° F 30 minutes, or until mixture is hot and bubbly and top is lightly browned - 15 to 20 minutes for casseroles).
Servings: 6Source:
Submitted by: Recipe Group Member
Date:
