Broccoli Cheese Bake
Servings
6Serving size
about 2 cupsThis recipe can easily be multiplied using a larger dutch oven or roasting pan. This recipe keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 8 ounces Crimini mushrooms (sliced) |
| 1 tsp., leaves Dried thyme |
| 1/4 cup All purpose flour or garbanzo flour |
| 3 cups No salt added vegetable stock (or water) |
| 1 cup Water |
| 2 cup 2% milk |
| 1 1/2 cup Brown rice (uncooked) |
| 2 Tbsp. Worcestershire sauce |
| 8 ounce Reduced fat cheddar cheese (grated)(divided) |
| 1 quart Water |
| 3 cup chopped Broccoli, raw (florets) |
| 1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs) |
Instructions
Place the olive oil in a medium sized dutch oven over medium high heat.
When the oil is hot, add the onion, stir, cover, 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, cover, and place in the oven.
Bake for 75 minutes (total). Stir occasionally.
When the rice has cooked for about 60 minutes, place the 1 quart water in a large pan fitted with a steamer basket.
Add the broccoli and steam for 8 minutes.
Add the steamed broccoli and 4 ounces of the cheese to the rice.
Stir gently, re-cover, and return the dutch oven to the oven for 10 minutes.
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.