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–+ servings

BAKED BROCCOLI CHEESE RICE

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 side dish servings

Ingredients
  

  • 4 tablespoons butter plus more for greasing pan
  • 4 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 teaspoon dijon mustard
  • ½ teaspoon sea salt and a few cracks fresh black pepper
  • 2 + ½ cups sharp cheddar cheese shredded
  • ⅓ cup fresh Parmesan cheese shredded
  • 3 cups cooked rice I used brown
  • 2 -3 cups cooked broccoli florets

Instructions
 

  • Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
  • In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
  • Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining ½ cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Nutrition

Serving: 1grams
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