Broccoli (Calabrese) and Rice Souffle Recipe

Ingredients for Broccoli (Calabrese) and Rice Souffle:

• 4 oz (112 g) calabrese, cut into small florets
• ½ oz (14 g) butter
• ½ medium onion, peeled and chopped
• 2 tablespoons plain flour
• 8 fl oz (225 ml) hot milk
• ¼ teaspoon ground nutmeg
• Ground black pepper
• 2 oz (56 g) mature cheddar cheese, grated
• 2 ½ oz (70 g) cooked rice
• 3 eggs, separated

Method for Broccoli (Calabrese) and Rice Soufflé:

1. Steam the calabrese florets until just tender. Refresh under cold, running water. Drain and put to one side.
2. Melt the butter in a small saucepan, add onion and cook for a couple of minutes. Stir in the flour and cook, stirring constantly, for another couple of minutes.
3. Remove from the heat and and gradually whisk in the hot milk.
4. Return the pan to heat and cook, stirring constantly, for about 5 minutes until the sauce boils and thickens.
5. Stir in nutmeg and black pepper to taste.
6. Beat the egg yolks into the sauce, then add the calabrese, cheese and rice. Mix well to combine.
7. Put the egg whites into a large bowl and beat until stiff peaks form.
8. Stir about  a ¼ of the egg whites into the sauce and then carefully fold in the remaining egg whites.
9. Spoon the soufflé mixture into four light greased 6 fl oz (170 ml) capacity soufflé dishes and bake in a pre-heated oven Gas Mark 4/180°C/350°F for 25 minutes or until the soufflés are puffed and golden.

Serve immediately in the individual soufflé dishes accompanied by a mixed salad.

Serves 4.