Ingredients

The following ingredients have 6 Servings
  • Olive spray oil
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 cup short grain brown rice
  • 1/2 teaspoon fine sea salt, divided
  • 1 small yellow onion, finely chopped
  • 2 1/2 cups small broccoli florets
  • 1 (15.0-ounce) can (not condensed) cream of mushroom soup
  • 1 cup finely shredded cheddar cheese, divided
  • Ground black pepper to taste

Instruction

  • Lightly coat a 7x11-inch baking dish with spray oil.
  • Heat 1 1/2 teaspoons of the oil in a medium saucepan over medium-high heat. 
  • Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. 
  • Add 1 1/2 cups water and 1/4 teaspoon of the salt and bring to a boil. 
  • Cover, lower heat to medium-low and simmer until water is absorbed and rice is almost tender, about 35 minutes. 
  • Remove from the heat and let sit, covered, for 5 minutes, then uncover, fluff with a fork and set aside.
  • Preheat the oven to 350°F. Heat remaining 1 1/2 teaspoons oil in a large skillet over medium heat. 
  • Add onion and cook, stirring often, until softened, about 5 minutes. 
  • Add broccoli and cook for 3 to 4 minutes. Add rice, then stir in soup, 1/2 cup of the cheese, remaining 1/4 teaspoon salt and pepper.
  • Transfer rice mixture to the prepared baking dish and sprinkle evenly with remaining 1/2 cup cheese. 
  • Bake until golden brown and bubbly, about 30 minutes.