Broccoli Cheese Bake
Servings
4Serving size
about 2 cupsThis recipe makes great leftovers and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 1/2 large White or yellow onions (diced) |
| 2 clove Garlic, raw (minced) |
| 6 ounces Crimini mushrooms (sliced) |
| 1 tsp., leaves Dried thyme |
| 3 Tbsp All purpose flour or garbanzo flour |
| 2 cups No salt added vegetable stock (or water) |
| 1/2 cup Water |
| 1 1/2 cup 2% milk |
| 1 cup Brown rice (uncooked) |
| 1 1/2 Tbsp. Worcestershire sauce |
| 6 ounce Reduced fat cheddar cheese (grated)(divided) |
| 6 ounces Broccoli, raw (florets) |
| 1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs) |
Instructions
Preheat the oven to 325°F.
Place the olive oil in a skillet over medium high heat.
When the oil is hot, add the onion, and cook for about 4 minutes. Stir frequently.
Add the garlic and mushrooms and cook for about 6 to 10 minutes. Stir frequently.
Add the thyme and flour. Cook, stirring constantly, until the flour is well incorporated into the vegetables.
Slowly add the vegetable stock, water, and milk.
Cook over medium high heat for about five minutes, or until the sauce begins to thicken slightly.
Add the rice and Worcestershire sauce.
Stir and pour into the Pyrex dish.
Place the dish, uncovered, in the oven.
Bake for 50 minutes.
Add the broccoli and 4 ounces of cheese to the rice mixture. Stir gently and return the pan to the oven.
After another 25 minutes, remove the pan from the oven.
Turn on the broiler in the oven.
Sprinkle the remaining cheese over the top of the casserole and then sprinkle the breadcrumbs over the top.
Place under the broiler for 3 to 5 minutes, until the cheese is melted and the breadcrumbs are toasted.
Serve.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
This is a classic casserole style bake that is rich and comforting.
The first half of the recipe is basically making a cream of mushroom soup. The additional water and vegetable stock are there to help cook the rice in the oven, where it is pretty easy to set and forget to get perfect brown rice. You could use leftover cooked brown rice in this dish – just leave out the vegetable stock and water.
Likewise, you can use both onions and broccoli from the freezer case and even dried mushrooms, making this a dish that you can do with ingredients that you might always have on hand to make dinner in a pinch.
If you are going to use dried mushrooms, about 2 ounces should do the trick. Add them to 1 cup boiling water to reconstitute, let sit for about ten minutes, and then slice the mushrooms and use the mushroom stock instead of one cup of the vegetable stock for an even richer umami flavor.