Broccoli Rice Puff

Description
Makes 6 servings

Ingredients

 * 3 1/2 cups cooked rice
 * 1 pound frozen chopped broccoli, thawed
 * 2 cups chopped fresh mushrooms (about 5 ounces)
 * 1 cup chopped onion
 * 1 clove garlic, minced
 * 1 tablespoon butter or margarine
 * 1 teaspoon salt, divided
 * 1/2 teaspoon ground black pepper, divided
 * 1/4 teaspoon ground nutmeg, divided
 * 4 eggs, separated
 * 3/4 cup milk

Directions
Combine rice and broccoli in large mixing bowl.

Cook mushrooms, onion and garlic in butter over medium heat until onion is tender crisp. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into buttered shallow 2-quart baking pan or portion 1 cup mixture into buttered individual casseroles.

Beat egg yolks with milk. Add cheese, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon nutmeg.

Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes, or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles).