Its finally here, November, a month of deer season, crisp clean smelling Midwest air, and giving thanks with family and friends. This months newsletter highlighted our Thanksgiving sentiments of giving thanks with GOD and family first.
At Classic Buildings we’re truly a family work place. We wish each of you a safe and happy holiday season, and don’t forget. If you have a recipe or holiday message to share of you own, please do. We love hearing from each of you.
From the family of Classic Buildings, have a wonderful month!
Kieara shared her Classic holiday favorite recipe Broccoli Cheesy Rice Casserole and claims, “This is one of my favorite recipes for both Thanksgiving and Christmas, I think it goes great with any holiday. ” Thank you Kieara. Does anyone else have a Classic holiday favorite recipe, family or work memory they wish to share this Thanksgiving? Read more holiday favorites from the family of Classic Building’s, and to all of you a happy holiday season is upon us.
- Olive spray oil
- 3 teaspoons extra-virgin olive oil , divided
- 1 cup short grain brown rice
- 1/2 teaspoon fine sea salt , divided
- 1 small yellow onion , finely chopped
- 2 1/2 cup small broccoli florets
- 1 can (not condensed) cream of mushroom soup
- 1 cup finely shredded cheddar cheese , divided
- Ground black pepper to taste
- Lightly coat a 7×11-inch baking dish with spray oil.Heat 1 1/2 teaspoons of the oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon of the salt and bring to a boil. Cover, lower heat to medium-low and simmer until water is absorbed and rice is almost tender, about 35 minutes. Remove from the heat and let sit, covered, for 5 minutes, then uncover, fluff with a fork and set aside.Preheat the oven to 350°F. Heat remaining 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for 3 to 4 minutes. Add rice, then stir in soup, 1/2 cup of the cheese, remaining 1/4 teaspoon salt and pepper.Transfer rice mixture to the prepared baking dish and sprinkle evenly with remaining 1/2 cup cheese. Bake until golden brown and bubbly, about 30 minutes