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We hope you got benefit from reading it, now let’s go back to vickys broccoli, mushroom & rice casserole, gf df ef sf nf recipe. You can cook vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
- Take 600 grams frozen broccoli florets
- Take 130 grams onion, chopped
- Prepare 140 grams canned sweetcorn, drained
- Use 250 grams pre-cooked basmati rice
- Provide 250 grams grated cheese, I use Violife free-from vegan brand
- Get salt
- Provide black pepper
- Provide Free-From Cream of Mushroom Soup
- Get 150 grams chopped white mushrooms
- Prepare 6 tbsp olive oil
- Prepare 6 tbsp sweet rice flour
- Provide 400 ml good vegetable or chicken stock
- Take 120 ml coconut milk
- Take 1/2 tsp onion powder
- Provide 1/2 tsp dried thyme
- You need 1/2 tsp dried basil
- Prepare to taste black pepper
Steps to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish
- Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain
- Meanwhile make the soup
- Saute the mushrooms in 2 tablespoons of the oil then set aside
- Heat the rest of the oil over a medium heat and add the sweet rice flour. Stir the flour until it has absorbed the oil and continue to cook for 1 minute
- Add the stock a little at a time, constantly stirring and adding a little more until all of it is added. Slowly add in the milk and bring to the boil to thicken
- Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup
- Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish
- Top with reserved cheese and bake for 30 minutes
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