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Broccoli, Potato & Sausage Baked Rice

   

Broccoli, Potato & Sausage Baked Rice

If you’re a regular reader of my blog, you may notice that I love to make and experiment with different flavours of baked rice (so far I have recipes for chicken & mushroom, Hawaiian & sausage baked rice), mostly because it’s fuss-free and I love cheese. So I hope you are not sick of yet another baked rice recipe. I have an upcoming salmon baked rice recipe but I think I will post it much later to prevent baked rice overdose hehe. So anyway, this is another one of my baked rice experiments. With each attempt at baked rice, I’ve gotten lazier. For this version, I cook everything in the rice cooker (using an upper rack to steam the broccoli & potatoes) and then transfer the cooked rice to a baking casserole in the oven. Though it is short cut, the baked rice still tastes good. I call this the “double carbo” baked rice because there are two main carbohydrates component in it – potatoes and rice :P I tried this combination because of the leftovers in my fridge. Although double carbo sounds sinful, it’s actually very nice because the potatoes go well with the rice, plus it is really filling so I ate a smaller portion to be full (so hopefully it works out to be the same amount consumed).

Broccoli, Potato & Sausage Baked Rice
A version I made for my friend without parsley toppings because she doesn’t like parsley.

Ingredients
(Serves 3)

- 1 cup uncooked rice, washed
- Water to cook rice
- 20g to 30g butter
- 5 garlic cloves
- 1 potato, peeled and sliced
- 100g broccoli florets, stem trimmed
- 5 gourmet sausages (around 200g)
- 1 to 2 tbsp corn nibblets
- cream of mushroom (undiluted) or Japanese mayonnaise
- Shredded Mozzarella Cheese
- Salt & Pepper
- Parsley (garnishing)

Directions

Broccoli, Potato & Sausage Baked Rice
1. Using a microwave, melt butter to liquid form (should be less than a minute). In the rice cooker pot, add melted butter, washed rice, water to cook rice (I use slightly more than 1 cup of water – adjust the water amount according to your cooker), garlic cloves, salt and black pepper to taste. Stir well.

Broccoli, Potato & Sausage Baked Rice
2. Using the upper rack of my rice cooker, I place broccoli florets and sliced potatoes. Be sure to leave some of the air vent open. If you don’t have an upper rack, you can steam them separately. Cook the rice mixture prepared in step 1 together with the upper rack of vegetables in the rice cooker.

Broccoli, Potato & Sausage Baked Rice
3. When the rice is cooked, mash the steamed broccoli and mix it well into the rice.

Broccoli, Potato & Sausage Baked Rice
4. Then add in the cut sausages and corn nibblets.

Broccoli, Potato & Sausage Baked Rice
5. Mix everything well.

Broccoli, Potato & Sausage Baked Rice
6. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until slightly more than half the depth of the dish.

Broccoli, Potato & Sausage Baked Rice
7. Smear some mushroom soup sauce or Japanese mayonnaise (using mayo here) on top of the rice (or you can mix it earlier with the rice in step 5).

Broccoli, Potato & Sausage Baked Rice
8. Arrange steamed potato slices on top.

Broccoli, Potato & Sausage Baked Rice
9. Top with a layer of shredded cheese. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned.

Broccoli, Potato & Sausage Baked Rice
10. Garnish with chopped parsley (I’m using dried parsley here because I didn’t have fresh that day) if desired. Bon appetit!

Other baked rice recipes:
- Chicken and Mushroom Baked Rice
- Hawaiian Baked Rice
- Sausage Baked Rice

                                           

Leave a Comment





77 Responses to “Broccoli, Potato & Sausage Baked Rice”

  1. yummyfoodbook — April 21, 2010 @ 10:16 pm

    Look very appealing and easy to make the baked rice. Your steps are clear ! Yummy…

    Reply

  2. lisaiscooking — April 21, 2010 @ 10:44 pm

    Baked rice dishes are great! Keep them coming!

    Reply

  3. daphne — April 21, 2010 @ 11:16 pm

    I have to say that looks amazing. I have only experimented with baked rice once and looking at your creations makes me want to do it again! Carbs and cheese ahh..perfect for a sinful carb delight night!

    Reply

  4. Ching — April 22, 2010 @ 12:49 am

    Looking good! I have yet to try baked rice.

    Reply

  5. Memoria — April 22, 2010 @ 2:18 am

    What a fantastic-looking meal!

    Reply

  6. Bob — April 22, 2010 @ 2:30 am

    Awesome! I love the layer of potato in there, that’s a good time. I need to make me some baked rice.

    Reply

  7. Quinn — April 22, 2010 @ 7:12 am

    This is very special and I like how you utilize the upper rack to steam. Just wondering will the potato cook and softened if I cube it smallish instead of slicing them like that?

    Reply

    • wiffy replied: — April 22nd, 2010 @ 9:22 am

      I think so! because the steam from cooking rice is very very hot.

      Reply

  8. kisetsu — April 22, 2010 @ 8:34 am

    Erm, a noob question…

    The garlic clove is unpeeled? Did you remove them after the rice is cooked or you leave it behind?

    Reply

    • wiffy replied: — April 22nd, 2010 @ 9:20 am

      supposed to peel but I was lazy :P I think I remove the skin after it’s cooked … it’s supposed to come out easily keke

      Reply

  9. Selba — April 22, 2010 @ 8:58 am

    It looks so delicious!!! You are making me so hungry in the morning :)

    Reply

  10. Sook @ My Fabulous Recipes — April 22, 2010 @ 10:49 am

    As always, beautiful pictures! This would be a perfect meal for a Sunday dinner. :)

    Reply

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