I’m serving up consolation meals realness at the moment with a broccoli cheddar brown rice casserole. Consolation meals as a result of: howdy, tacky casserole! And realness as a result of there are not any cans of soup or blocks of fake cheese concerned. It takes a bit of extra time to make your individual cheese sauce, however belief me, it is utterly value it.
This Broccoli Cheddar Brown Rice Casserole was not impressed by a casserole in any respect, however by Rice-A-Roni. Or possibly Uncle Ben’s. I do not know! However rising up, my mother would all the time make broccoli cheese rice from a field. That was considered one of my favourite aspect dishes, even when the cheese was powdered and the broccoli was microscopic. I did not care! I used to be making a cheese sauce for mac & cheese a number of weeks in the past and began occupied with that rice and questioning if I may make my very own model of that rice utilizing a selfmade cheese sauce. Though I took the additional step of baking it, you may additionally simply serve it proper out of the pot—that works too!
I hadn’t actually meant this to be a Thanksgiving submit as a result of I feel most individuals have their menus deliberate by now, however if you happen to’re in search of an additional aspect dish, this one is unquestionably a crowd-pleaser. (And when you have French-fried onions left over out of your inexperienced bean casserole you should utilize these on prime as a substitute of panko!) As a result of cheese sauce tends to be temperamental, significantly when it is made with cheddar, I would not threat making the entire casserole upfront—simply cook dinner the rice and broccoli, then make the cheese sauce and assemble the casserole on Thanksgiving day.
Recipe
Servings: 6 -8 servings
Energy: 343kcal
Substances
- 3 cups broccoli florets
- ½ cup shredded carrots optionally available
- 2 tablespoons butter
- 1 small yellow onion chopped
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups milk complete is finest, however decreased fats will do
- 1 ¼ cup shredded extra-sharp cheddar cheese divided
- ½ cup parmesan cheese
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- Salt and pepper to style
- 1 cup brown rice cooked in response to package deal directions (when cooked, it needs to be between 3 and 4 cups)
- ¼ cup panko bread crumbs
Directions
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Preheat oven to 350ºF.
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Carry an inch of water to a boil in a medium saucepan fitted with a steamer basket. Place the broccoli and carrots within the basket, cowl, and steam for 3-5 minutes, or till tender. Switch the veggies to a big bowl, then drain and dry the saucepan.
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Return the saucepan to medium-low warmth. As soon as the saucepan is heat, add the butter and let it soften, then stir within the onions and garlic. Cook dinner for about 7 minutes, or till the onions are softened and translucent. Sprinkle the flour over the onions and cook dinner 2-3 minutes extra, stirring continuously, till flour is golden brown. Slowly pour the milk into the saucepan, whisking to include it into the flour as you pour. Take your time with this step! As soon as all of the milk is within the saucepan, convey the combination to a simmer, persevering with to whisk continuously. Proceed to cook dinner, whisking usually, till the sauce is thickened and coats the again of a wood spoon (about 5 minutes extra). Take away from warmth and whisk in 1 cup of the cheddar cheese, the parmesan cheese, mustard powder, and paprika. Season to style with salt and pepper.
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Switch the cooked rice to the bowl with the broccoli and carrots and pour the cheese sauce on prime. Stir to include; style and add extra salt and pepper, if wanted. Grease a sq. baking dish with butter or spray it with an oil mister (or cooking spray, if you do not have an oil mister); switch the rice combination to the baking dish and prime with the remaining ¼ cup of cheddar cheese and the panko. Spray the highest of the casserole with extra oil and bake for 25 minutes, then broil for about 3 minutes extra, till the panko is flippantly browned. Take away from oven and let the casserole sit for about 5 minutes earlier than serving.
Notes
Cheese sauce might be temperamental, so whereas I often encourage substitutions and experimentation with recipes, it is best to comply with this one to the letter so your sauce would not separate. Entire milk makes a extra steady sauce, however I’ve efficiently made cheese sauces with reduced-fat milk too. If in any respect attainable, use cheese that you have shredded your self—bagged shredded cheese incorporates anti-caking brokers that may have an effect on the feel of cheese sauces.
Diet
Energy: 343kcalCarbohydrates: 39gProtein: 16gFats: 14gSaturated Fats: 8gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gLdl cholesterol: 39mgSodium: 363mgPotassium: 449mgFiber: 3gSugar: 7gVitamin A: 2589IUVitamin C: 43mgCalcium: 412mgIron: 2mg
