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Alright, don’t linger, let’s practice this vickys broccoli, mushroom & rice casserole, gf df ef sf nf menu with 17 components which are absolutely easy to acquire, and we have to process them at the very least through 9 methods. You should expend a while on this, so the resulting food could be perfect.

Composition for Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:

1. You need 600 grams of frozen broccoli florets
2. Prepare 130 grams for onion, chopped
3. Need 140 grams canned sweetcorn, drained
4. Take 250 grams for pre-cooked basmati rice
5. You need 250 grams - grated cheese, I use Violife free-from vegan brand
6. Prepare - salt
7. Require black pepper
8. Give Free-From Cream of Mushroom Soup
9. Take 150 grams of chopped white mushrooms
10. Prepare 6 tbsp of olive oil
11. You need 6 tbsp for sweet rice flour
12. Take 400 ml for good vegetable or chicken stock
13. Require 120 ml - coconut milk
14. Prepare 1/2 tsp for onion powder
15. You need 1/2 tsp for dried thyme
16. Provide 1/2 tsp for dried basil
17. Require to taste black pepper

Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF instructions:

1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish
2. Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain
3. Meanwhile make the soup
4. Saute the mushrooms in 2 tablespoons of the oil then set aside
5. Heat the rest of the oil over a medium heat and add the sweet rice flour. Stir the flour until it has absorbed the oil and continue to cook for 1 minute
6. Add the stock a little at a time, constantly stirring and adding a little more until all of it is added. Slowly add in the milk and bring to the boil to thicken
7. Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup
8. Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish
9. Top with reserved cheese and bake for 30 minutes

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