Monday, March 24, 2014

Rice-sagna

We like rice.
We like broccoli.
We like ground sausage and beef.
We love cheese.
I found a recipe that used quinoa and chicken in layers.   I used the idea and switched it up to come up with a layered dish the whole family enjoyed.
Big Boy said,  "Wow, this tastes a lot better than it looks."
I think that was a compliment.
Rice-sagna
Preheat oven to 400° and coat casserole pan with cooking spray.
1 1/2 cups uncooked rice
2 cups chicken stock
2 broccoli crowns
3/4 lbs ground sausage
1 lb ground beef
1 small onion
4 eggs
Garlic and basil
1.  Make rice according to package directions,  using the chicken stock as part of required liquid.   (I added basil and garlic to the rice.)  Set aside to cool.
2.  Cook ground meat (ground turkey would work) in skillet until no longer pink.   Add chopped onion and one clove of garlic,  chopped.   Remove meat,  leaving any grease in the pan.
3.  While meat is cooking,  partially steam small pieces of broccoli.
4.  Add al dente broccoli to hot pan with grease to brown it a touch,  salt and pepper to taste.
5.  Add whisked eggs to cooled rice.   Mix thoroughly.  (My rice wasn't totally cooled,  you just don't want the rice to cook the egg. )
6.  Layer 1/3 of rice in casserole dish.   Top with half meat.  Add all broccoli.  Layer 1/3 rice, reading meat,  and last layer of remaining rice.
7.  Top with shredded cheddar or Italian blend of cheese.   (I use whatever is in the fridge.)
8.  Bake 20 minutes,  or until warned through.   Finish off under the broiler to brown the cheese.
Eat!
We added some Frank's Red Hot Sauce and it gave it a nice kick.

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