Cheesy Mushroom & Broccoli Brown Rice Skillet

A recipe from Mama Earth Organics, which we have been getting fresh bagels from (and also vegetables and fruit and stuff, I guess) for the past two weeks. Our latest box included a large broccoli and in looking for something to do with it, symbol found this recipe on their website.

We modified it slightly around the cheese.

Ingredients

• 30mL butter
• 500mL cremini mushrooms, sliced
• 8mL olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 750mL broccoli florets
• 250mL 1-2% milk
• 1L cooked brown rice
• 500mL grated cheddar cheese
• 1mL nutmeg
• 1mL salt
• 1mL pepper
• 64mL grated fresh parmesan

Procedure

1. In a large, deep skillet, melt 30mL of the butter over medium high heat.
2. Add the mushrooms and sautee until they turn golden brown and have released most of their moisture.
3. While the mushrooms are cooking, in a smaller pan, sautee the onion until translucent.
4. Add the garlic to the onion and cook for another 30-60 seconds.
5. Remove onions and mushrooms from the heat, and buffer both. While the large skillet is still hot, add the broccoli to it and stir frequently to prevent burning.
6. After five minutes, remove the broccoli from the pan and buffer it with the onion-mushroom mix.
7. Add the remaining butter to the large skillet and melt over medium heat.
8. Once melted, add the milk and stir until it just begins to steam, but is not yet boiling.
9. Add the rice and stir until the rice loosens and the whole mixture looks soupy.
10. Add the cheese and stir until melted.
11. Return the broccoli, mushrooms, and onions to the skillet. Stir in the nutmeg, parmesan, salt, and pepper. Continue cooking on medium heat, stirring frequently, until the mixture begins to bubble.
12. Reduce heat to simmer for another 5 minutes, adjust seasoning to taste, and serve.