BROCCOLI BROWN RICE CASSEROLE
This recipe has been a constant in my culinary catalogue of comfort foods for more than a decade. I began making my Broccoli Brown Rice Casserole in favor of packaged broccoli and rice, which I never was a fan (even when I was broke), but somehow would take advantage of those twofer sales when chanced. It was also around this time (2009 for context) when I made trips to Gentile’s (pronounced Gen·Tillys), a fresh produce market in Newtown Square, PA, on the daily for veggies and local cheeses—just about anything, actually – they also had fresh pizza crusts and Maille Dijon Mustard (they don’t play around.)
It’s only now after discovering Kerrygold Savory Cheddar Cheese which its flavor comes as close to the white cheddar I originally used to first make this gratiné that I felt it time to share. It’s mild with the slightest tang and doesn’t overpower the nutty flavor of the rice or the earthy, bittersweet bite of the pan-roasted broccoli.
PREP/COOK TIME: 1 Hour 20 Minutes
Makes 4 Servings
INGREDIENTS
1 Lb – Broccoli Florets, Cut in Half
2 ½ Tsp – Kosher Salt
2 Tbs – Extra Virgin Olive Oil
1 Cup – Long Grain Brown Rice
1 ¼ Cup – Water
2 Tb – Unsalted Butter
2 Tb – All Purpose Flour
1 ½ Cups – Whole Milk
1 ½ Tsp – Dijon Mustard
1 (7 Oz) Package – Kerrygold Savory Shredded Cheddar Cheese
1 Tsp – Coarse Black Pepper
THE NITTY GRITTY
RICE – In a medium sauce pan, bring water with 1 Tsp salt to a boil at high heat. Add rice; stir once and bring back to a boil. Reduce heat to medium low and cover; let rice cook for 35 minutes. Cut off heat and let rice stand for another 10 minutes. Fluff with fork and let cool, uncovered. (You can always make rice a day ahead, too.)
BROCCOLI – In a large skillet, or non-stick pan, heat oil at medium high. Add broccoli and 1 Tsp salt; stir to coat. Cook till florets are slightly seared and crisp-tender (about 4 – 5 minutes).
BÉCHAMEL SAUCE – In a large cast-iron skillet, or oven-safe pan, heat butter at medium high till melted. Add flour and whisk continuously; making a roux. Cook for about 2 – 3 minutes or till roux takes on a nutty-blonde color. Gradually whisk in milk. Reduce heat to medium; continue whisking till roux dissolves – leaving no lumps – and sauce thickens. Add in mustard and whisk well. Switching from whisk to spoon, add 3 Oz (½ package) of cheese and stir till blended. Season with ½ Tsp salt and pepper to taste.
CASSEROLE – Preheat oven broiler at high. Fold in rice and broccoli with béchamel sauce till combined. Top evenly with remaining cheese. Place pan about 6 inches from flame and broil till cheese is golden and casserole is bubbly (about 4 – 5 minutes).
Let casserole cool for at least 10 – 15 minutes before serving. Serve alongside mixed greens with a citrusy vinaigrette or tomato salad with briny capers and lime-honey dressing.
FEBRUARY 8, 2020
