Olive spray oil
3 teaspoons extra-virgin olive oil, divided
1 cup short grain brown rice
1/2 teaspoon fine sea salt, divided
1 small yellow onion, finely chopped
2 1/2 cup small broccoli florets
1 (15-ounce) can (not condensed) cream of mushroom soup
1 cup finely shredded cheddar cheese, divided
Ground black pepper to taste
Lightly coat a 7×11-inch baking dish with spray oil.
Heat 1 1/2 teaspoons of the oil in a medium saucepan over
medium-high heat. Add rice and cook, stirring often, until
translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water
and 1/4 teaspoon of the salt and bring to a boil. Cover,
lower heat to medium-low and simmer until water is absorbed
and rice is almost tender, about 35 minutes. Remove from the
heat and let sit, covered, for 5 minutes, then uncover, fluff
with a fork and set aside.
Preheat the oven to 350°F. Heat remaining 1 1/2 teaspoons oil
in a large skillet over medium heat. Add onion and cook,
stirring often, until softened, about 5 minutes. Add broccoli
and cook for 3 to 4 minutes. Add rice, then stir in soup, 1/2
cup of the cheese, remaining 1/4 teaspoon salt and pepper.
Transfer rice mixture to the prepared baking dish and
sprinkle evenly with remaining 1/2 cup cheese. Bake until
golden brown and bubbly, about 30 minutes.
260 calories (100 from fat)
11g total fat
5g saturated fat
3 g dietary fiber