![]() You can use other varieties like brown rice or wild rice as well, but these call for longer cooking times and more liquid. Short-grain rice or minute rice will not work with this recipe, since the rice will cook too quickly and become a mushy mess! I also recommend long-grain not only because the consistency is creamier, but because the nutritional value is higher, too. ![]() This casserole works best with regular, long-grain rice. Cheese: Freshly grated or shredded cheddar cheese, as well as parmesan.Using yogurt in place of heavy cream also helps to keep this casserole on the lighter side! Greek Yogurt: Plain Greek yogurt or sour cream for extra creaminess and a little tanginess.Cream Cheese: Light or regular, it’s up to you!.Either way, I’d recommend low sodium broth as it offers more control over the seasoning. Chicken Broth: You can also substitute vegetable stock if you’d prefer.Thyme: Dried thyme or fresh thyme will both work.Frozen Peas and Carrots: These will need to be thawed and patted dry to remove the extra moisture.Mushrooms pair deliciously with the cream and bring earthy flavor to the dish. Mushrooms: Sliced white or brown mushrooms.You can find my recommendations further down in this post. ![]()
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