Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce
- 4 cups cooked brown rice
- 8 cups fresh broccoli, cut into small flowerets (about 20 oz. broccoli)
- 1 medium onion, chopped small
- 2 tsp. olive
- 1 tsp. sweet curry powder (any curry powder that's not labeled hot will probably work for this)
- 1/2 tsp. sea salt salt
- 1/2 tsp. Spike Seasoning (optional, but good)
- 1 1/2 cups grated low-fat mozzarella
- 1 1/2 cups reduced-fat sour cream
- 1/4 cup mayo
- 1/4 cup light mayo
- 3 T fresh squeezed lemon juice
- 1 1/2 tsp. sweet curry powder
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Broccoli, fresh (8 cups)
- Onion, medium small (1)
- Condiments
- Mayo (1/4 cup)
- Mayo, light (1/4 cup)
- Olive (2 tsp.)
- Cooking & Baking
- Curry powder, sweet (2 1/2 tsp.)
- Sea salt salt (1/2 tsp.)
- Spike seasoning (1/2 tsp.)
- Pasta & Grains
- Brown rice, cooked (4 cups)
- Drinks
- Lemon juice, fresh squeezed (3 T)
- Dairy
- Mozzarella, grated low-fat (1 1/2 cups)
- Sour cream, reduced-fat (1 1/2 cups)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published December 10, 2012 (2 months ago).
206 people saved this recipe.
