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Broccoli Almond Rice Strata

  • 1½ cups uncooked brown rice
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dried dill weed
  • 2 cups (8 ounces) sliced button mushrooms
  • 1 red bell pepper, thinly sliced
  • 2 pounds broccoli, cut into florets
  • ½ cup slivered almonds
  • 2 cups (8 ounces) shredded Gruyere or Swiss cheese
  • ½ cup grated Parmesan cheese
  • 1 carton (16 ounces) AE Sour Cream or AE Lite Sour Cream (do not use nonfat)



Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with nonstick spray; set aside. Cook the rice according to package directions; set aside. Heat the oil in a large skillet over medium-high. Add the onion, garlic, thyme, oregano and dill weed, and sauté until onions are tender, about 5 minutes, stirring often. Add the mushrooms and bell pepper, and cook for 2 minutes, then stir in the broccoli florets. Sauté until the broccoli is bright green in color and crisp-tender, about 5 minutes. Off heat, stir in the almonds.

Spread the cooked rice in the bottom of the prepared baking dish, then top with the vegetable mixture. Sprinkle with both cheeses and cover with sour cream. (Strata may be assembled, covered with plastic wrap and refrigerated for up to 1 day. Let stand at room temperature for 10 minutes, then bake, uncovered, as directed.) Bake the strata for 20 to 30 minutes or until bubbly.

Makes Makes 10 - 12 servings