Make Ahead Broccoli Cheese and Rice |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I have not tried this recipe. I got the recipe from Kraft magazine. Ingredients:
6 cups fresh broccoli florets |
14 1/2 ounces reduced-sodium fat-free chicken broth |
2 cups minute white rice, uncooked |
8 ounces velveeta cheese, pasterurized prepared cheese product cut up |
1 1/2 tablespoons butter |
10 ritz crackers, crushed |
2 tablespoons kraft 100% grated parmesan cheese |
Directions:
1. Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in velvetta ; cover. Let stand 5 minutes. Stir until velvetta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours.
2. Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours.
3. Vent plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on high 5 to 6 minutes or until heated through; stir. Sprinkle with cracker crumbs mixture. Microwave, uncovered, an additional 2 to 3 minutes or until heated through.
4. Substitute: Prepare as directed, using velveeta made with 2% milk.
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