Sadly, the term “potluck” has nothing to do with pot. (That is, until now!) The term originated in sixteenth-century England, meaning simply “the luck of the pot,” as in, to eat whatever was available, and usually whatever was available all got cooked in one pot. Potluck also became shorthand for “an informal meal,” during which unexpected guests would drop by and take their chances on whatever happened to be that night’s dinner. It wasn’t until the twentieth century that the word evolved to mean a social gathering to which everyone brings a dish to share, a wonderful tradition that makes entertaining fun and affordable for everyone. So why not take your chances on throwing a pot-themed potluck, where everyone brings ganja food to share! This Shroomin’ Broccoli casserole recipe, courtesy of Chef Ra, makes an excellent dish that’s nutritious and full of yummy cheesy vegetables.
STONES 6
½ cup Simple Cannabutter (see recipe)
Vegetable oil, for greasing
Florets from 2 heads fresh broccoli, chopped
3 cups cooked rice
1 pound shredded Cheddar cheese
1 cup chopped yellow onion
1 cup chopped celery
3 cloves garlic, finely chopped
1 cup morel, cremini, or baby portobello mushrooms, sliced
¼ cup slivered almonds
One 10½-ounce can mushroom soup
½ cup cubes day-old bread
1. Preheat the oven to 350°F.
2. Melt your cannabutter in a skillet over medium heat, then remove and set aside.
3. Grease a 9-by-13-inch baking pan with vegetable oil. Combine the broccoli, rice, cheese, onion, celery, garlic, mushrooms, almonds, and mushroom soup, and pour into the baking pan.
4. Soak the bread cubes in the butter, then spread them over the entire mixture. Bake for 45 to 60 minutes, or until golden brown and bubbling.