Nutrition info - Recipes

Broccoli Rice Puff

It's time to go green. If you are a fan of broccoli casserole, then you'll love this puff piece. And it doesn't hurt that you're getting your daily dose of nutrients. Behold the power of delicious broccoli!

Broccoli Rice Puff


For 8 people

  • 28 ounce(s) cooked rice
  • 16 ounce(s) frozen chopped broccoli, thawed
  • 16 ounce(s) chopped fresh mushrooms
  • 1 cup(s) chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) salt, divided
  • 1/2 teaspoon(s) ground black pepper, divided use
  • 1/4 teaspoon(s) ground nutmeg, divided use
  • 4 large eggs, separated
  • 3/4 cup(s) milk
  • 1 cup(s) grated Gouda cheese


Combine rice and broccoli in large mixing bowl. Cook mushrooms, onion and garlic in oil over medium heat until onion is tender crisp. Add salt, pepper and nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into shallow 2-quart baking pan. Beat egg yolks with milk. Add cheese. Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles).

Nutrition facts

  • Kcal: 399.34 kcal
  • Fibers (g): 17.19g
  • Sodium (mg): 574.2mg
  • Carbs: 67.6g
  • Fat: 6.88g
  • Saturated fat (g): 3.25g
  • Proteins: 27.04g