Tag Archives: broth

Broccoli rice and cheese casserole

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  • 1 head fresh broccoli
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup extra long-grain rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  1. Sauté onions in butter 2-3 minutes in a large skillet or wide saucepan (something wide with a fitted lid). 1 onion, 1/2 stick butter
  2. Meanwhile, cut 2 cups of broccoli florets from the fresh broccoli then set aside.
  3. Chop the remaining broccoli into pieces about 1/2-inch in size then add to skillet with onions.
  4. Add garlic, salt, mustard powder, pepper, cayenne and rice then continue cooking and stirring 3-5 minutes or until rice starts to brown. 1 Tbsp garlic, 1/2 tsp each salt, mustard powder and pepper, 1/4 tsp cayenne, 1 cup rice
  5. Add broth and milk then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 10 minutes. 2 c. broth, 1/2 c. milk
  6. Stir with a fork, scraping the bottom of the pan, then add reserved broccoli florets on top of rice. Cover immediately then continue cooking 10 minutes or until rice is tender.
  7. Stir in cheese then serve. 2 c. cheese

Shrimp and grits from www.saveur.com/

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1 cup white or yellow stone-ground grits
3⁄4 cup grated cheddar
1⁄4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
1⁄2 cup broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1⁄2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

un-chicken simmering broth — simply heavenly!

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1.2 c. chopped onion
1 tsp sea salt
1/2 tsp pepper
1 tsp poultry seasoning
1/3 c nutritional yeast
1 tsp oil
2 tsp fish sauce and 1 tsp worchestershire sauce( this a substitute for 4.5 tsp MSG which I do not use ( omit is you want this to be vegan)
garlic and parsley opitional
2 c water

combine all ingredients and simmer before adding seitan