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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. Reeni — April 23, 2010 @ 10:23 pm

    I like the sound of potatoes with rice. A carb fest! And I love baked rice. :lol: This looks excellent!

    Reply

  2. mycookinghut — April 24, 2010 @ 1:32 am

    What a hearty dish, love it!

    Reply

  3. jo — April 25, 2010 @ 9:55 pm

    Yummy, this looks really, really good. I have to give baked rice a try one day. Love the flavours you have added to this dish.

    Reply

  4. Bren — April 29, 2010 @ 2:11 pm

    I’m all about the rice and potatoes! I can’t remember the last time I made a rice casserole, but this sure does inspire to make some again! Very pretty.

    Reply

  5. M. — April 29, 2010 @ 4:08 pm

    OMG I absolutely L-O-V-E baked rice!!! I can’t wait to try this out!!!

    Reply

  6. Pochapi — May 17, 2010 @ 11:06 pm

    I tried this recipe today! Tweaked it a lil’, I used chicken stock to boil the rice, and then rub the bottom of the casserole with a generous amount of butter and garlic. Gonna follow your blog! Your recipes are so inspiring! Been playing around in the kitchen a lot more after chancing upon your blog some time ago xD

    Reply

    • wiffy replied: — May 19th, 2010 @ 2:30 pm

      Hi Pochapi, I’m glad to hear that your baked rice is delicious. I love the fact that you use chicken stock to boil the rice, of course it will taste great. Thanks for your kind words :)

      Reply

  7. Weenie — June 1, 2010 @ 9:44 am

    Hi Wiffy, thanks a lot for sharing all your great recipes! Am going to try this out for dinner tonight! I had no idea you could steam stuff in the rice cooker! (So that’s what the little rack was for…… :roll: ) thanks again! I’ll definitely be back for more! :D

    Reply

  8. Weenie — June 3, 2010 @ 4:29 pm

    Hi again Wiffy, I tried your recipe out and it was FANTASTIC :D My family loved it and the best part was, it was so easy to cook! All in the rice cooker!! :up: Will definitely do it again soon :D Thanks so much! Am trying out the cod with mushroom sauce tonight! :-)

    Reply

    • wiffy replied: — June 3rd, 2010 @ 5:23 pm

      yeah, glad it was a success! thanks for your kind words. all the best for the cod fish tonight, please give me your feedback after cooking :)

      Reply

  9. Kath — June 5, 2010 @ 11:03 pm

    I tried this recipe and it was GREAT! Easy to make, and tasty too. Have tried a couple of your other recipes. I like it that your recipes always seem very ‘do-able’ and not at all daunting. Thanks for sharing. =)

    Reply

    • wiffy replied: — June 9th, 2010 @ 5:34 pm

      Thank you for your kind words Kath :)

      Reply

  10. Melissa — June 9, 2010 @ 5:18 pm

    hi, is your parsley chinese parsley?

    Reply

    • wiffy replied: — June 9th, 2010 @ 5:36 pm

      Hi Melissa, no it’s not Chinese parsley. That one is more like coriander. It’s the English type – either Italian flat leaf or the curly type.

      Reply

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