Broccotta Casserole (Or, “Where DID I put my camera?!”)

In my pantry today:

  • 3 c broccoli florets
  • 1 c quinoa (cooked)
  • 1/4 c rice (cooked)
  • 3/4 c ricotta cheese
  • 3/4 c shredded cheese (jack/colby/mozzarella blend)
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 1 egg
  • 1/2 tbsp olive oil
  • 1/2 tsp garlic paste
  • 1/2 tsp dill
  • 1/4 tsp turmeric
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Broccoli, you say? With ricotta cheese, you say?And while there is rice in the dish, there is little and this isn’t just one of those “sauce over rice’ numbers you’re all so used to seeing from me. Actually, I’ve never made a broccoli casserole before (did I say that out loud?) so this was largely an effort in adventure. There was a head of broccoli in the fridge, and ricotta cheese that’d been sitting on the top shelf unopened for two weeks. There was (ass usual) onion and garlic. There was leftover quinoa and rice. Really, didn’t this build itself?

Start your finely diced onion and garlic in olive oil on ML then turn to dicing the broccoli into whatever sizes your palate dictates; set aside. In a bowl, mix together ricotta, beaten egg, garlic paste and a pinch of salt; set aside. Now that the onion and garlic are becoming soft, stir in the turmeric for that fun bright yellow color for which I would like to become the poster child. Stir in dill and let sit for a minute while you begin building within the pan’s walls.

Lay broccoli florets across the bottom and layer in the quinoa/rice mix. Go to the stove, fetch the garlic and onion and gently fold everything together. Sprinkle 1/4 c of shredded cheese on that. Layer the ricotta/egg blend over it all and sprinkle the top with remaining shredded cheese, black pepper and breadcrumbs like some kind of otherworldly pot pie crust. This is a good vegetarian fall dish that’s hearty, filling and feels decadent. 4 spoons!

Now, about fitting into something for that wedding I’m having in two weeks./squee

 

 

 

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