Brown Rice, Broccoli, Cheese and Walnut Surprise Recipe

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Most Helpful Positive Review

Nov 26, 2005

I've adapted this recipe at bit, I don't use instant rice, I use a regular brown and wild rice mix. I cook the rice using vegetable broth, and then add to it the cooked onion and garlic (I use double the garlic). I steam the broccoli, and then add it to the rice, onion and and garlic, mix the cheese through it (I use about 1/2 cup more cheese than what is called for - I like it cheesy) and bake in the oven until the cheese is melted, and then sprinkle the toasted walnuts on top. It's a great recipe, I've shared it with several people who all think it's great.

—MISS_SCARLET

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Most Helpful Critical Review

Jul 24, 2007

I would give it a 3.5. I think it needed more seasoning.

—Foodie

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179 Ratings

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Dec 10, 2006

This gets 5 stars with the changes I made to it. Before, I found it lacked a little something. I took the advice of many reviewers and made this as a casserole instead. I used real brown rice instead of instant and olive oil instead of butter. I used low-fat cheese, too, and I don't think it affected the taste. I added extra broccoli because we love it and steamed it in the microwave for about 4 minutes before adding it to the rice, onion, cheese mixture. The major change I made was adding shelled, toasted pumpkin seeds instead of walnuts. They seem to add just the right touch of crunch and salt to the recipe. Then I baked the whole thing at 350 for about 20 minutes. My kids love this, too.

—Jenn

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Jan 21, 2004

I love all these ingredients except the walnuts. I think brown rice is a hidden secret in our pantry and it alone helped me lose almost 30 pounds!! Any recipe with brown rice I will try. I really liked it except I had to steam the broccoli with water or it shrivels up w/o it. I also put mine in a casserole dish and baked it in the 350 degree oven for 25 mins. and it was all gooey and good!! I also use low-fat cheese cause then its not as greasy. Thanks for this one!

—KAILASMITH

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Oct 18, 2007

DELICIOUS! I just changed it a little bit: In a 10 inch skillet I sauteed about 1/4 lg. onion diced small on low for about 10 mins. in butter and oilve oil. Then I added about 4 sm. cloves of garlic chopped small and cooked for about 1 min. more. Added instant brown rice and fried it for a couple of mins. in the mixture. Added 1 c. CHICKEN broth, brought it up to a boil, then covered it and turned it to super low and cooked it until all the liquid absorbed (10 mins?). Tossed in the frozen broccoli I had already steamed and about 1 c. finely shredded "mexican style" cheese (that's what I had in the fridge). I divided it in two servings (my hubby and I loved it THAT MUCH!) and topped it with the toasted walnuts. YUM! Oh, we also had some baked salmon along with it. The salmon took a backseat to this wonderful rice dish. Thanks Candice!

—Khristine

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Jan 21, 2004

I was making this recipe and thinking to myself that the ingredients were too easy and wondering how it would combine. I thought it would be pretty boring, but my husband and I really enjoyed the flavours. This was a great recipe and I wouldn't hesitate to make it again. Next time, I will use normal brown rice (not instant) and cook some brown lentils in with the rice when boiling with the stock. I love the combination of lentils, onion and brown rice, so I think it will make this recipe a 5 1/2 star one!!

—CHRISTINE1906

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Jan 21, 2004

Very good, very quick recipe! We used almonds instead of walnuts and added a drained can of kidney beans to make a complete meal since we do not eat meat. Wonderful! Thanks for the great recipe and please keep keep creating in your kitchen!

—COURTNEYSUNSHINE

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Jan 13, 2007

Great! Added lentils to the rice and this was wonderful. Thanks!

—KYRAROSE3

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Nutrition

Calories
368 kcal
18%

Carbohydrates
30.4 g
10%

Cholesterol
37 mg
12%

Fat
22.9 g
35%

Fiber
5.7 g
23%

Protein
15.1 g
30%

Sodium
643 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brown Rice, Broccoli, Cheese and Walnut Surprise

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 368
Calories from Fat: 206

% Daily Value *
Total Fat 22.9g 35 %
Saturated Fat 8.7g 44 %
Cholesterol 37mg 12 %
Sodium 643mg 26 %
** Potassium 494mg 14 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 5.7g 23 %
Protein 15.1g 30 %
Sugars 4.4g
Vitamin A 27 %
Vitamin C 173 %
Calcium 37 %
Iron 20 %
** Thiamin 14 %
** Niacin 26 %
** Vitamin B6 21 %
** Magnesium 21 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.