Servings

4 Adults

Ingredients

Directions

  • Prep Time :
    15 min
  • Cook Time :
    70 min
  • Ready Time :
    1 hour, 25 min

Servings

4 Adults

Ingredients

  • 1 small Bunch of broccoli cut into medium florets
  • 1 Quart of veggie stock
  • 3 Tbsps Olive Oil
  • 1 small Shallot finely chopped
  • 1 stalk celery finely chopped
  • 1 cup White Wine
  • 1 jar Mild Nacheez
  • Salt and Pepper to taste
  • 1 cup Crunched potato chips (or something else that is crunchy)

Directions

  • Prep Time :
    15 min
  • Cook Time :
    70 min
  • Ready Time :
    1 hour, 25 min

Servings

4 Adults

Ingredients

  • 1 small Bunch of broccoli cut into medium florets
  • 1 Quart of veggie stock
  • 3 Tbsps Olive Oil
  • 1 small Shallot finely chopped
  • 1 stalk celery finely chopped
  • 1 cup White Wine
  • 1 jar Mild Nacheez
  • Salt and Pepper to taste
  • 1 cup Crunched potato chips (or something else that is crunchy)

Directions

  • Prep Time :
    15 min
  • Cook Time :
    70 min
  • Ready Time :
    1 hour, 25 min

Servings

4 Adults

Ingredients

  • 1 small Bunch of broccoli cut into medium florets
  • 1 Quart of veggie stock
  • 3 Tbsps Olive Oil
  • 1 small Shallot finely chopped
  • 1 stalk celery finely chopped
  • 1 cup White Wine
  • 1 jar Mild Nacheez
  • Salt and Pepper to taste
  • 1 cup Crunched potato chips (or something else that is crunchy)

Directions

Nacheez-y Broccoli Rice Casserole/Risotto

Posted on: March 22nd, 2012 by Trina
Posted March 22, 2012 by Trina

  • Prep Time :
    15 min
  • Cook Time :
    70 min
  • Ready Time :
    1 hour, 25 min

Servings

4 Adults

Ingredients

  • 1 small Bunch of broccoli cut into medium florets
  • 1 Quart of veggie stock
  • 3 Tbsps Olive Oil
  • 1 small Shallot finely chopped
  • 1 stalk celery finely chopped
  • 1 cup White Wine
  • 1 jar Mild Nacheez
  • Salt and Pepper to taste
  • 1 cup Crunched potato chips (or something else that is crunchy)

Directions

This is Trina’s recipe and she said, “This recipe is my vegan (and tasty) version of the old cream of cheese soup casserole my mom used to make. It is actually risotto, and it is a handy vehicle for any leftovers that are waiting in your fridge. It saves well in the freezer too.”

Pre-heat oven to 375 degrees.

Cut a small bunch of broccoli into medium florets and steam lightly (frozen broccoli would work). Add any other mix-ins you like in a casserole such as mushrooms, chicken-y product, asparagus, carrots.

In a small saucepot, put the stock on medium low heat to simmer. Don’t boil it.

In a large saute pan or skillet, cook the celery and shallot in the olive oil on meduim low heat until they turn clear. Add the rice and turn the heat up to medium. Cook the rice until it starts to toast/change color. Pour in the wine and stir. It should cook off in a minute or two. When the wine is almost cooked dry start adding the stock. Only add a ladle-full at a time! Stir near constantly, and whenever you can see the bottom of the pan for more than a second after your spoon passes, you can add more stock. Slowly adding the hot stock is key to getting a nice creamy sauce, if you cheat and rush it it will still turn out but it won’t be as saucy. This will take at least a half hour. If your stock supply starts to run low, heat some water and use that. Taste the rice to tell if the grains are cooked, they will be swollen and burst. Add salt and pepper to taste.

Pour the rice into your favorite casserole dish or a 9×9 inch pan. Stir in the Nacheez and broccoli, and any other add ins you like.

Top with something crunchy and salty. I like potato chips all crunched up.  Other options are crackers, fried wonton strips, nuts, etc.

Bake at 375 degrees for 20-30 minutes.

About Trina

Trina knows her stuff in the kitchen! She has worked for the famous Freeport Bakery for many years and loves to experiment in the kitchen.

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