Broccoli Rice Gratin

This is the kind of healthy comfort food we enjoy – grounding whole grains, cheesy, and full of green veggies.  It is a great make-ahead dish and there really are oodles of ways to modify a gratin.  Don’t like pepper jack cheese?  Substitute a salty feta or smoky gouda.  Only have almonds?  Use them instead of pistachios. Not into tofu?  Go for cottage cheese.  Broccoli raab not available in your grocery store?  Kale or spinach will do the trick.  Want to take advantage of the seasonal asparagus available?  By all means, sub it for the broccoli.  The rice and egg are fairly firm in this recipe.  They are the binders and main players.  Finish with a scoop of creamy Greek yogurt, chopped red onion, pistachios, and a squeeze of lemon and you will have one happy tummy.

Broccoli Rice Gratin
  • 2½ cups of COOKED brown rice
  • 2 organic brown eggs
  • 1½ cups finely chopped broccoli rabe (or spinach or kale)
  • 1 cup broccoli, chopped
  • 4 ounces firm organic tofu crumbled (or cottage cheese)
  • 4 tablespoons kalamata olives, chopped
  • ½ red onion, minced
  • ¼ cup pistachios, chopped
  • ½ cup shredded pepper jack cheese
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • Lemon to finish
  • ½ teaspoon salt
  1. Bless this food!
  2. Preheat oven to 400F degrees
  3. Spray a round baking dish with oil
  4. Whisk eggs in small bowl. In large bowl add all ingredients and eggs. Reserve a couple tablespoons of the red onion, pistachios, and olives. Bake for 30 minutes or until gratin is firm. Sprinkle with the remaining onion, nuts, olives, and a squeeze of lemon.


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