HADDOCK & BROCCOLI RICE CASSEROLE w/pics 🌞

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HADDOCK & BROCCOLI RICE CASSEROLE

The Parmesan Cheese, mushrooms, mushroom-infused soy sauce, and
smoked paprika, add considerable umami to the cooking rice.

Prep: 10 min.
Bake: 35 min.
Total Time: 45 min


Ingredients

1-1/2 cups chicken broth
3/4 cup uncooked long grain rice
1/2 teaspoon Oregano
1/2 teaspoon Dill weed
1 tablespoon *Olive oil
1 tablespoon *butter
1 tablespoon mushroom-infused soy sauce
1 teaspoon garlic powder (or more)
2 cups chopped broccoli florets, chopped
6 Portobello (Baby Bella) mushrooms sliced
1/4 cup grated Parmesan cheese
1 pound haddock fillets (I buy Icelandic haddock, best on the planet)
1/4 teaspoon smoked paprika
3/4 cup shredded cheddar cheese (Use your box grater!)

* to sautee the mushrooms





Directions

Preheat the oven to 375°

In a skillet, sautee the mushrooms in the butter & olive oil 3-5 minutes.

In a large saucepan, combine broth, soy sauce, rice, oregano
and garlic powder; bring to a boil.

Add the mushrooms and transfer to a greased casserole.

Cover and bake at 375° for 10 minutes. Add broccoli, Parmesan cheese.
Top with fish fillets; sprinkle with dill and paprika.



Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork.

*Be careful not to overcook!

Uncover; sprinkle with the cheddar cheese.

Return to oven for 6 minutes or until cheese is melted.

Notes:

To push it brighter: Serve w/lemon wedges.




Yessir that's a 4.8 qt casserole! We have leftovers!