Broccoli casserole
This delicious broccoli casserole This link opens in a new tab goes in the oven in 20 minutes and is packed with vegetables. It is a perfect dish to prepare in advance and then finish baking in the oven.
Ingredients · Servings 4
- 800 g broccoli and cauliflower florets
- 3 onions (medium)
- 50 gr arugula
- 400g rice/barley
- 200 g bacon strips
- 70 g grated mature cheese
- 600 ml vegetable stock
- 70 g sliced almonds
- olive oil
- salt and pepper
Method · 50 min
- Preheat the oven to 190 degrees (electric), 170 degrees (fan).
- Toast the flaked almonds in a dry frying pan. Shake them out of the pan onto a plate and set aside.
- Peel the onions and chop them finely. Heat olive oil in a large sauté pan and fry the chopped onion over low heat for 2 minutes until soft and lightly browned. Add the bacon cubes and fry them until golden brown all around.
- Stir in the broccoli and cauliflower florets, turn up the heat slightly, and cook for 2-3 minutes. Add the orzo to the pan and stir everything well. Season to taste with salt and pepper. Pour the broth into the pan and bring gently to a boil.
- Transfer everything from the sauté pan into an oven dish. Distribute the cheese over it and place the oven dish in the preheated oven. Cover with aluminum foil and bake the broccoli casserole for 25-30 minutes until cooked through. Sprinkle the broccoli casserole with the roasted almond flakes, garnish with the arugula and a generous drizzle of olive oil.
Would you prefer not to eat white pasta? Then replace it with a small whole-grain pasta variety, such as whole-grain macaroni. You can also replace the orzo in this recipe with risotto rice, allowing for easy variation so you have a slightly different casserole every time!
