Eat Well : Comfort food

This is perfect for days when you just want to curl up on the couch, in front of the telly and dig into something warm, creamy and flavorful.

It’s funny that baked rice often comes up tops when I think of comfort food.  Growing up, baked rice was never on my mother’s repertoire of amazing dishes.  But I’m guessing it’s because this one dish meal combines the texture of my mom’s homemade porridge with my love for cheesy goodness.  So when you put the two together, I start oozing happy, contented sighs.

Recipe is from


– I used about 500g of fresh broccoli, cooked brown rice, and a mixture of organic fetta and cheddar cheese.
– Instead of 2 cans of cream of mushroom, I used 1 pack of organic cream of mushroom and added unsweetened organic soy milk until I got a consistency I wanted
– I topped it with grated organic cheddar and popped it into the oven for 45 min until it was all nice and browned.
  • 2 (10 ounce) boxes frozen chopped broccoli, thawed
  • 2 cups cooked rice
  • 8 ounces shredded cheddar cheese
  • 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
  • 1 small onion, chopped
  • 2 tablespoons butter


  1. Cook onion in butter in large skillet until soft.
  2. Add remaining ingredients and cook just until cheese is melted.
  3. Put in 2 quart casserole dish.
  4. Bake at 350 (uncovered) for 1 hour.
  5. To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.