One Pot Cheesy Broccoli Chickpea Rice Casserole
One Pot Cheesy Broccoli Chickpea Rice Casserole is a gluten free recipe with 4 servings. One serving contains 523 calories, 29g of protein, and 16g of fat. For $1.86 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe from Flavor the Moments has 52 fans. Head to the store and pick up vegetable broth, cheese, onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. A few people really liked this main course. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: One Pot Cheesy Chicken Broccoli and Rice Casserole, Crock Pot Cheesy Broccoli Casserole, and Cheesy Broccoli Rice Casserole.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 broccoli crowns, cut into small florets (about 2-3 cups)
1 cup grated cheese
2 cups chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1 small onion, chopped
1 cup quick cooking brown rice*
2 cups skim milk
1 cup vegetable broth
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil in a large skillet or saute pan over medium heat. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.Add the rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.When the rice is done, remove from heat and stir in half of the cheese and add more salt if necessary. Top the casserole with the remaining cheese and let stand until melted. Serve and enjoy!
Step by step:
1. Heat the olive oil in a large skillet or saute pan over medium heat.
2. Add the onion and saute 5 minutes until softened.
3. Add the garlic and saute 30 seconds more.
4. Add the rice to the pan and toast for 1-2 minutes.
5. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.
6. Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.When the rice is done, remove from heat and stir in half of the cheese and add more salt if necessary. Top the casserole with the remaining cheese and let stand until melted.
7. Serve and enjoy!
Nutrition Information:
covered percent of daily need
