“Creamy Cheesy Broccoli and Rice
Ingredients:
- 1 1/2 cups rice (uncooked)
- 3 cups broccoli, cut into florets
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional for extra flavor)
- 1/2 cup grated Parmesan cheese (optional for topping)
Instructions:
- Cook the Rice:
- Cook rice according to package instructions. Set aside when done.
- Prepare the Broccoli:
- Steam the broccoli florets until just tender, about 3-4 minutes. Alternatively, you can blanch them in boiling water for 2 minutes and then drain.
- Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
- Sprinkle the flour over the onions and garlic, stirring to form a paste. Cook for 1-2 minutes.
- Gradually add the milk and cream, whisking continuously to prevent lumps. Bring to a simmer and cook until the sauce thickens.
- Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until smooth. Season with salt, pepper, and paprika.
- Combine Ingredients and Bake:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix well and transfer to a baking dish.
- Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the casserole cool for a few minutes before serving to allow it to set slightly.
This casserole is creamy, cheesy, and packed with the goodness of broccoli. It’s perfect as a main dish or a side at gatherings. If you have any specific tweaks or additional ingredients in mind, let me know and I can adjust the recipe accordingly