Broccoli Rice Casserole
This flavorful stovetop Broccoli Rice Casserole full of melted cheese makes a fantastic side dish. Loaded with fresh broccoli that is added at just the right time to cook it tender and not mushy, this broccoli cheese rice casserole is beyond satisfying. It tastes wonderful on it's own, but you can easily add some chicken, pork, seafood or steak for a complete one pot dinner!
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1/2 cup celery finely chopped
- 4 cloves garlic minced
- 1 1/2 cups long grain rice basmati or jasmine
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 1/2 cups chicken broth
- 2 teaspoons fresh thyme thick stems removed
- 1/2 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper freshly ground
- 12 ounces fresh broccoli equivalent to one large head, cut into small florets
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Cook onions and garlic: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large Dutch oven or heavy bottomed pan over medium high heat. Sauté 1 medium onion (finely chopped) and 1/2 cup celery (finely chopped) until everything is very fragrant and the onions are slightly translucent and starting to brown. When they are about ready, stir in 4 cloves garlic (minced) and cook for another minute.
- Brown rice: Add 1 1/2 cups long grain rice, stir to coat, and allow to cook for several minutes without stirring. Once the rice is toasted, add 3 tablespoons all-purpose flour, stir to coat, and sauté for about a minute.
- Cook rice in liquid: Add 2 cups whole milk and 2 1/2 cups chicken broth to the rice mixture and stir well. Add 2 teaspoons fresh thyme, 1/2 teaspoon dry mustard, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Bring mixture to a gentle boil, reduce heat to medium low, and cover. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until the rice has absorbed most of the liquid and is cooked, but slightly underdone.
- Add broccoli and cheese: Add 12 ounces fresh broccoli and gently stir to combine. Cover and cook for only a couple of minutes until broccoli is vibrant green and slightly tender. Mix together 1 cup cheddar cheese and 1 cup mozzarella cheese and add half to casserole. Stir to combine. Top with the remaining cheese and cover with lid. Allow the cheese to melt and serve hot.
Nutrition
Calories: 342kcal | Carbohydrates: 39g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 808mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 46mg | Calcium: 288mg | Iron: 1mg
