Our kids love broccoli, rice and chickpeas, so when I saw Kim’s Chicken Broccoli Rice casserole, I knew I wanted to give this wholesome whole food recipe a try—veggie-converted, of course. So I swapped in some chickpeas and rustled up this meal on a busy weeknight. It’s filled with cheese, homemade cream of mushroom soup, broccoli and hearty brown rice. Mmm…delicious!
Chickpea Broccoli Rice Casserole
Ingredients
2.5 cups uncooked brown rice
2 cups chickpeas, cooked
4 cups fresh broccoli florets
2 portions (about 3 cups) cream of mushroom soup
2 cups shredded cheddar cheese
salt and pepper to taste
Method
Place all ingredients in rice cooker and cook on brown rice setting.
Recipe Source: VeggieConverter.com
Adapted from Real Chicken Broccoli Rice Casserole.
The Results
Yummy! This is a really simple weeknight dish. I think it could use a bit of spicing up, maybe some taco seasoning or red pepper flakes, but it was pretty tasty, overall.
This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.
Chickpea Broccoli Rice Casserole
Ingredients
- 2.5 cups uncooked brown rice
- 2 cups chickpeas, cooked
- 4 cups fresh broccoli florets
- 2 portions (about 3 cups) cream of mushroom soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
Place all ingredients in rice cooker and cook on brown rice setting.