blondie and brownie

mom and i are exchanging recipes over email for veggie based comfort food to make tomorrow when i come home. were both supposed to be working but are having much more fun doing this. its really warming my heart, actually.

here's what we decided on, thanks to b's beautiful blog suggestion. well probably end up quirking it up knowing us, and i intend to cram as many autumnal farmstand veggies into that casserole dish as i can but the idea will remain the same:

Cheesy Rice Pie with Roasted Broccoli & Mushrooms
Rice:
Two cups whole-grain brown rice
1 yellow onion, diced
1-2 tbsp. butter
2 cups low sodium chicken stock, 1 cup water
Veggies:
Two heads broccoli, washed and chopped into florets
2 -3 cups chopped Cremini mushrooms
Olive oil
Dairy:
1 1/4 cups Half and Half (or milk)
2 eggs, lightly beaten
1 cup grated cheddar
2 tbsp Dijon mustard
2 tbsp salt
1 tbsp pepper
1/2 cup grated Parmesan (for topping)
Heat butter in saucepan. Add chopped onion and let soften. Add rice and let "toast" for a minute or so. Then add 2 cups chicken stock and 1 cup water. Bring to a boil, stir, then cover and simmer over low heat until rice absorbs all liquid.
While the rice is cooking preheat your oven to 375 degrees. Roast veggies on sheet pan for 20 minutes or until slightly caramelized. Remove from oven and let cool.
In a large bowl whisk together eggs, Half & Half, mustard, S&P. Stir in cheddar, rice, and veggies. Press mixture firmly into a buttered cast iron skillet, casserole dish, or large pie pan. Sprinkle 1/2 cup Parmesan cheese on top. Bake in a 375 oven for 25 minutes or until cheese is melted.

blondie and brownie

another brilliant food blog id follow more if i lived in brooklyn or ny in general but as is i just appreciate their emphasis on icecream inventions and local small shop sweetness.