Vickys Broccoli, Mushroom & Rice Casserole plus Cream of Mushroom Soup recipe

• 600 grams frozen broccoli florets
• 130 grams onion, chopped
• 140 grams canned sweetcorn, drained
• 250 grams pre-cooked basmati rice
• 250 grams grated cheese, I use Violife free-from vegan brand
• 150 grams chopped white mushrooms
• 6 tbsp olive oil
• 6 tbsp sweet rice flour
• 400 ml good vegetable or chicken stock
• 120 ml coconut milk
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1 black pepper to taste

1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a 9" x 13" dish
2. Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain
3. Meanwhile make the soup
4. Saute the mushrooms in 2 tablespoons of the oil then set aside
5. Heat the rest of the oil over a medium heat and add the sweet rice flour.
6. Stir the flour until it has absorbed the oil and continue to cook for 1 minute
7. Add the stock a little at a time, constantly stirring and adding a little more until all of it is added.
8. Slowly add in the milk and bring to the boil to thicken
9. Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup
10. Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion and pour into the greased dish
11. Top with reserved cheese and bake for 30 minutes

onion, sweetcorn, basmati rice, grated cheese, white mushrooms, olive oil, sweet rice flour, chicken, coconut milk, onion, thyme, basil, black pepper

Taken from cookpad.com/us/recipes/339979-vickys-broccoli-mushroom-rice-casserole-plus-cream-of-mushroom-soup-recipe (may not work)