Broccoli rice casserole mix
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A pint jar of rice, vermicelli, cheddar powder and dried broccoli that simmers in a skillet into a cheesy broccoli rice side. Good for the pantry or as a gift.
Ingredients
Dry mix
- 1 cup long grain white rice
- ⅓ cup broken vermicelli pasta (or thin spaghetti snapped into small pieces)
- ¼ cup cheddar cheese powder
- 2 tablespoons powdered milk
- 2 tablespoons dried minced onion
- 2 tablespoons dried broccoli florets lightly crushed
- 1 tablespoon chicken bouillon granules (or vegetable bouillon)
- 1 teaspoon parsley flakes
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Equipment
- pint jars
- skillet
Directions
- Mix the dry ingredients in a pint jar and close it.
Notes
To cook: melt 2 tablespoons butter in a medium skillet over medium heat. Add the jar and toast 2 to 3 minutes until the pasta browns. Stir in 2½ cups water (or 2 cups water plus ½ cup milk). Bring to a boil, reduce to low, cover, simmer 15 to 20 minutes until tender. Fluff, cover again, rest 5 minutes.
Storage: dry mix keeps 3 to 4 months in a sealed jar in a cool, dry place. Gift note: tell recipients they’ll need butter and water (or water and milk).
Safety: cheese and milk powders shorten shelf life.
Nutrition
Serving: 78g | Calories: 300kcal | Carbohydrates: 47g | Protein: 7.5g | Fat: 8.8g | Saturated Fat: 5.2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 595mg | Potassium: 172mg | Fiber: 1.2g | Sugar: 2.4g | Vitamin A: 354IU | Vitamin C: 4.2mg | Calcium: 103mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from the whole mix with 2 tablespoons butter; long grain white rice counted as dry long-grain white rice, ⅓ cup broken vermicelli pasta (the first choice counted), powdered milk counted as nonfat dry milk, dried minced onion counted as dehydrated onion, chicken bouillon granules (the first choice counted). Brands and portions vary, so use it only as an approximation.
