Baked Broccoli Cheese Rice
Try this Baked Broccoli Cheese Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dijon mustard
- 2 cups milk
- 4 cloves garlic minced
- 1/4 cup flour
- 4 tablespoons butter plus more for greasing pan
- 1/2 teaspoon sea salt and a few cracks fresh black pepper
- 2 + 1/2 cups sharp cheddar cheese shredded
- 1/3 cup fresh parmesan cheese shredded
- 3 cups cooked rice ( i used brown)
- 2 -3 cups cooked broccoli florets
- Carbohydrate 8.42754166895926 g
- Cholesterol 9.66666667173877 mg
- Fat 3.17964583498177 g
- Fiber 0.073124997317791 g
- Protein 3.72081250163322 g
- Saturated Fat 1.84365000094595 g
- Serving Size 1 1 side dish serving (72g)
- Sodium 95.2270833536218 mg
- Sugar 8.35441667164147 g
- Trans Fat 0.305081250191726 g
- Calories 76 calories
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 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.
