Broccoli, Cheese and Brown Rice cutlets

Though cutlets were a favorite in our house, we started making it so often that now everyone groans when they hear the word. Lol! We have made every flavor combination of cutlet imaginable.

When I saw this recipe on Cooking Light, I figured I’d make it just for myself since no one else is gonna wanna eat it. They disappeared right from the baking tray!

I’m thinking it’s the cheese melted over the top that was the attraction, since we don’t normally do that. Next time when I make it for myself, I’m gonna do away with the cheese. It was a bit rich for me, and the nuttiness of the brown rice was kinda lost. Also I’ll add a lot more veggies next time. Why stop with broccoli? I want some peas, carrots and spinach in there. Also going to try substituting some of the rice with quinoa…

Broccoli (and/ or other veggies), cheese (optional), brown rice (or other grain) cutlets (or cakes or burgers)

(From Cooking Light)

1 tbsp butter

3/4 cup chopped onions

6 cloves chopped garlic

3/4 cup vegetable broth

1 head of broccoli, cut into small pieces

1 cup cooked brown rice

1/4 cup breadcrumbs

Salt and pepper, to taste

1/2 cup cheddar cheese, plus another 1/4 cup to sprinkle over the top.

2 eggs, beaten

Heat oven to 180 deg C.

Heat butter in a pan. Add the onions and garlic and sauté for 4-5 minutes. Add the broccoli (and any other veggies, if using) and the veggie broth. Bring to a boil and allow to cook for 3-4 minutes.

Mix the broccoli mixture with the rest of the ingredients (reserving the 1/4 cup cheese for the end) in a pan.

Shape into cutlets and arrange on a parchment lined baking tray.

Bake for 15 minutes. Remove tray from oven and sprinkle the remaining cheese over the top and bake for an additional 5 minutes, until cheese has melted and slightly browned.

Serve warm. Or have the kids eat it off the baking tray. No muss, no fuss 🙂 and no dishes to clean!

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