Broccoli and Cheese Rice Casserole Recipe

Ingredients

Servings:

7 cup(s)

salted water, divided

1 1/2 cup(s)

brown or mixed grain rice

2-3

large broccoli heads, roughly chopped into florets

1/2 cup(s)

chopped celery

2 tblsp

butter

3 tblsp

all-purpose flour

1 cup(s)

chicken broth

1/2 cup(s)

dry white wine

1 cup(s)

whole or 2% milk

2 cup(s)

sharp cheddar cheese, shredded

1 tsp

salt

1/4 tsp

white or black pepper

medium onion, chopped

kale leaves, trimmed of tough stems and chopped

Directions 11 steps | 50 Minutes

Step 1

Preheat the oven to 350°F. In a medium saucepan bring three cups of salted water to a boil. Stir in the rice.

Step 2

Cover the saucepan and cook stirring occasionally, for about 20 minutes, or until the rice is soft. (See notes 1.)

Step 3

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.

Step 4

Drain the broccoli and set it aside.

Step 5

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.

Step 6

Slowly whisk in the chicken broth, a large splash at a time, making sure a smooth sauce forms.

Step 7

Slowly incorporate the wine and then the milk.

Step 8

Stir in the shredded cheddar cheese, salt and white pepper. Season to taste.

Step 9

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.