Directions 11 steps | 50 Minutes
Preheat the oven to 350°F. In a medium saucepan bring three cups of salted water to a boil. Stir in the rice.
Cover the saucepan and cook stirring occasionally, for about 20 minutes, or until the rice is soft. (See notes 1.)
As the rice cooks, prepare the broccoli. In a medium saucepan bring the remaining four cups of salted water to a boil. Add the chopped broccoli and cook for about 10 minutes, until the broccoli is just tender and still bright green.
Drain the broccoli and set it aside.
Rinse out the medium saucepan and use it to make the cheese sauce. In a medium saucepan over medium heat, add the butter and flour and stir until the butter melts and forms a thick mixture with the flour. Cook for about 3-5 minutes until golden and a nutty aroma appears.
Slowly whisk in the chicken broth, a large splash at a time, making sure a smooth sauce forms.
Slowly incorporate the wine and then the milk.
Stir in the shredded cheddar cheese, salt and white pepper. Season to taste.
In a large mixing bowl, combine the cooked rice, broccoli, cheese sauce, chopped onion and chopped kale. Toss until evenly coated and season to taste.
Transfer the mixture into a 10x15-inch baking dish and bake at 350°F for about 15-20 minutes, until hot.
Serve warm. Enjoy!
- Alternatively, use a rice cooker to cook the rice.