Ingredients

The following ingredients have 7 Servings
  • 3-4 cups cooked rice
  • 1 lb fresh broccoli ((I used the tops as well as 2/3 of the stems))
  • 1 medium onion ((approx. 2 cups chopped))
  • 2 cloves garlic (minced)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1.5 cups milk ((2% or whole))
  • 1/2 cup vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp nutmeg or allspice (optional)
  • 4 oz gouda cheese ((freshly grated))
  • 4 oz sharp cheddar cheese ((freshly grated))
  • 1 TBSP butter ((separate from above))
  • 1/4-1/3 cup Italian seasoned breadcrumbs
  • optional fresh chopped parsley to garnish

Instruction

  • First cook your rice via your favorite method. I used my Instant Pot and you could also use a rice cooker or trusty stove-top method to fluff up some rice!
  • While the rice cooks, roughly chop the broccoli florets and chop up those stems as well! I usually chop off the bottom-most portion of the stem and dice the remainder. You'll want a pound total which you can usually get out of one large head of broccoli! Cook via your favorite method. I blanched mine in boiling water until the tops turned bright green. Steaming works great too!
  • Pre-heat the oven to 350 degrees F.
  • Finely dice the onion and mince the garlic.
  • Heat a sauce pot to medium heat and add the butter, onion, and garlic. Cook until the onions are soft and tender, then add the flour and stir into a paste. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown. I use whisk and babysit this step to prevent burning. The browning cooks off the four taste and will help us make our sauce nice and thick.
  • Whisk the milk and vegetable broth into the butter and flour mixture. Continue to whisk the mixture while it heats, allowing it to reach a simmer and thicken. Remove from the heat.
  • Season with the salt, pepper, paprika, and cayenne. If you're a fan of nutmeg, add a pinch here. Allspice works great if you're not a fan of nutmeg! Gradually add half of your grated cheese and mix well. Give it a taste and add more seasoning if desired. Since we're not seasoning the broccoli or rice all the flavor is going to come from our dreamy, creamy cheese sauce!
  • Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Coat an 8x8 or 9x9 casserole dish with non-stick spray, then spread the casserole mixture evenly in the dish. Top with the remaining shredded cheese.
  • Melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
  • Bake the casserole for 35 minutes, or until you get some light browning around the edges and on top.