Friday, November 13, 2015

Creamy Broccoli "Casserole" with Quick Pulse and Chicken Bone Broth

I will add picture later.  I made this dish last Tuesday and it was really filling and tasty and thick like a casserole but without the wheat pasta and cheese and cream of mushroom soup that I used to use years ago.

Quick Pulse is my invention.  It is 2 parts of white rice with one part crushed split peas (doesn't matter if peas are green or yellow).  My #10 can of this also has some flax and chia seeds.  It is "quick" because you do not have to soak it 8 or more hours to reduce phytic acid like with other whole grain pulses....because there is no outer bran or skin on the grain or seed where the natural phytic acid is.  This pulse cooks up in about 35 minutes which for me is fast.  It tastes good and is nutritious.  

If cooking just the pulse, you would measure 1/3 cup dry Quick Pulse and combine it with 1 cup plus 1/4 water, 1/3 tsp. Real Salt, and some butter or coconut oil.  Heat up fast, then slow down to simmer with lid.  

But for this recipe measure out 1/2 cup dry pulse with  2 cups chicken bone broth or regular chicken broth.  Simmer on low and stir occasionally.  In a fry pan saute  in butter some...
chopped onion
2 cloves garlic
a head of broccoli chopped.

When pulse is almost done, add the sauted vegetables and about 1/3 cup heavy whipping cream.   Add some some salt to taste if needed and black or white pepper.  Add more broth if needed to finish cooking the rice and peas.  It should be thick.   At this point you can transfer the food to a buttered  casserole dish and finish baking (about 20-30 min at 300) with some cheese added to the top.  

Or continue cooking in a pot over warm heat with lid on to thicken up and serve from the pot.  Grated cheese on top is really good.  

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