Monday 15 April 2013

Brococoli, Potato & Sausage Baked Rice by Elektra Chan

Broccoli, Potato & Sausage Baked Rice

- 1 cup uncooked rice, washed
- Water to cook rice
- butter
- 3 garlic cloves
- 2 washed potato, peeled and sliced
- Organic Broccoli
- 5 gourmet cheese chicken sausages sliced and 2 slices of mushroom luncheon ham(I use those that go by weight at cold storage and not frozen de)
- corn kernels (I bought a can from daiso. Very sweet!)
- Cream of mushroom and chicken (undiluted) (Campbell)
- Shredded Mozzarella Cheese and cheddar cheese
- Salt & Pepper for the butter fried rice mixture
- Masterfood Parsley flakes (for garnishing)

Wash and rinse uncooked rice. Heat up the saucepan or wok, melt the butter.
Add in the rice, salt and black pepper. Mix and stir well.
Transfer to a rice cooker. Add the garlic cloves. Add water to cook rice – adjust the water amount according to your cooker.
I use the upper rack of my rice cooker to place broccoli florets and sliced potatoes. If you don’t have an upper rack, you can steam them separately. Cook the rice together with the upper rack of vegetables in the rice cooker.
When the rice is cooked, remove the garlic cloves, den mashed up the steamed broccoli and mix it into the rice. Add in all the cut sausages and cut luncheon ham and corn kernels. Mix all up well.
Portion out the rice in baking dish until slightly more than half of the dish. Smear some mushroom chicken soup sauce on top of the rice (or you can mix it earlier with the rice with all the other ingredients. Then arrange and pile the steamed slice potatos on top of it. Top with a layer of shredded cheddar cheese and mozzarella cheese. Baked in a pre-heated oven at 200C for about 20 minutes, or until u see that all the cheese has melted and is very slightly browned. After its done, garnish with the parsley flakes. U can use fresh de too if you want.

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