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Recipe of the week: Cheesy Broccoli Brown Rice Casserole

Addie Broyles
abroyles@statesman.com

In 2010, Lisa Leake and her family took on a challenge: to eat only “real food” for 100 days. They’d already tried to cut out the packaged, highly processed convenience foods that had crept into their diet, but Leake says she needed another push to help eliminate the shortcuts, snacks and even organic or fancy processed foods that still had dozens of ingredients that this mom of two young girls couldn’t identify.

As you can imagine, they all learned quite a bit about how hard it is to cut out processed foods from your diet, but also how easy it can be to make small changes in the kinds of ingredients you buy and how you approach meal planning and cooking. Leake has packed all of those lessons into a new book, “100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love” (William Morrow, $29.99), that includes lots of recipes for family friendly dinners made from whole and nutrient-dense ingredients, such as this spin on the broccoli cheese casserole that starts with brown rice and broccoli, which is in season now, and ends with homemade breadcrumbs.