Broccoli-Rice Bake

1 1/2

lb broccoli, cut into bite-size pieces

cups uncooked instant brown rice

can (14 oz) vegetable broth

can (10 3/4 oz) condensed cream of broccoli soup

jar (2 oz) diced pimientos, drained

1/4

teaspoon pepper

tablespoons firm butter or margarine

1/2

cup Original Bisquick™ mix

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1

Heat oven to 425ºF. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli; return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain.
2

In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos and pepper.
3

Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
4

Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.

Condensed Cheddar cheese soup is also delicious in this broccoli dish. Want to save time? Use 1 1/2 pounds frozen broccoli cuts, thawed, for the fresh broccoli. Omit cooking the broccoli and just start with step 2.
Chicken-Broccoli Rice Bake: Add 1 cup cubed cooked chicken or turkey with the broccoli and other ingredients in step 2.

Nutrition Information

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.