Ingredients

The following ingredients have 6 Servings
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 (8 oz) package sliced mushrooms
  • 1/2 small yellow onion (diced)
  • 1 (16 oz) bag frozen chopped broccoli
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic (minced or pressed)
  • 2 tablespoons all purpose flour
  • 1 cup skim milk
  • 2 cups stock (chicken or vegetable)
  • 2 cups Crystal Farms shredded cheddar cheese (divided)
  • 2 cups Crystal Farms shredded monterey jack (divided)
  • 1 cup uncooked brown rice
  • 1 sleeve Ritz snacker crackers
  • 1/2 cup Crystal Farms shredded parmesan cheese

Instruction

  • In a large stock pot, melt butter over medium high heat.
  • Stir in the mushrooms, onions, broccoli, salt and pepper, and cook for about 5 minutes, stirring regularly.
  • Add the garlic and cook for another 30 seconds.
  • Stir in flour and cook for 1 minute.
  • Stir in milk, stock, 1 cup cheddar cheese, 1 cup monterey jack cheese, and brown rice.
  • Raise heat to high and bring to a simmer. Lower heat to low, cover, and simmer for 45-60 minutes or until rice is tender.
  • Remove lid, stir in another 1 cup of cheddar cheese and 1 cup of monterey jack cheese and let simmer (I raised my heat to medium - medium low), uncovered, for an additional 10-15 minutes or until sauce has thickened. Keep an eye on it and stir regularly, so rice doesn’t stick.
  • Serve immediately or add optional topping.