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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





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

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  1. Alice — March 27, 2013 @ 1:18 am

    My oven has a few functions, I’m new to it, do I use the bake function for baked rice?

    Reply

    • wiffy replied: — March 27th, 2013 @ 4:22 pm

      Yup

      Reply

  2. angelluv — July 31, 2013 @ 3:33 pm

    hmm…i should try this, how long does it take to make this? is it within an hour? >.<

    Reply

    • wiffy replied: — July 31st, 2013 @ 10:23 pm

      It’s about there. Most of the cooking is done in the rice cooker/oven. The preparation is about 15 minutes.

      Reply

  3. Carrin — October 7, 2013 @ 12:38 pm

    Hi, was searching for bake rice recipes and chanced upon your blog. I am definitely going to try this out. Can I ask, what is the reason for adding the mushroom soup sauce or mayo? can replace with something else? Also, for the garlic cloves, do you mesh them when cooked? thanks

    Reply

    • wiffy replied: — October 7th, 2013 @ 7:03 pm

      the mushroom sauce/mayo for flavour. Feel free to replace and adapt the recipe to your liking. Yes, you can mesh the cooked garlic if you like.

      Reply

  4. lp — May 11, 2014 @ 9:58 am

    hi, it’s me again. Can this actually be done within 30 minutes? And can the rice be cooked beforehand to save time?

    Reply

  5. Pet — November 4, 2014 @ 5:56 pm

    Hi I don’t have an oven… can I use the microwave for the last step?

    Reply

    • wiffy replied: — November 5th, 2014 @ 12:55 am

      You can use the microwave – as long as the cheese melts, I suppose it is fine. But oven (a real one, a toaster oven or convention mode in microwave) will do the job better.

      Reply

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