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Print this Recipe    Broccoli Casserole

Broccoli Rice Casserole

10 ounces broccoli florets
2 cups white rice
1/2 cup (1 stick) soy margarine
1/2 cup unbleached all-purpose flour
3 1/2 cups boiling water
2 teaspoons salt
1 tablespoon soy sauce or tamari
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
pinch turmeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika

Steam the broccoli about 6 minutes. Prepare the rice according to
the package directions. Spread the cooked rice evenly over the
bottom of a 9-by-13 inch baking dish. Sprinkle the broccoli over
the rice and set aside. Preheat the oven to 350 degrees. Melt the
margarine in a medium frying pan over low heat. Beat in the flour
with a whisk over medium heat until the mixture is smooth and
bubbly. Then whisk in the boiling water, salt, soy sauce, garlic
and onion powders and turmeric. Cook the sauce until it thickens
and bubbles, then whip in the yeast. Add salt and pepper to taste.
Pour the sauce over the broccoli and rice, sprinkle the top with
paprika and bake for 15 minutes. If desired, place pan under broiler
for a few minutes until the sauce is browned and crusty. Serves 4.

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