BROCCOLI CHEESE CASSEROLE

This can be a great Thanksgiving side dish as well as a main dish. In this case, I served it with my Pork Medallions with Mushrooms and Sherry (recipe follows this one on my blog)

I cut this recipe in half and used a 9×9 baking dish instead of the 9×13 the full recipe calls for. It uses arborio rice (the kind used for risotto), but any good short grain white rice will work. I put it together ahead of time the baked it later, a great convenience for Thanksgiving. You could even assemble it the night before and keep it in the refrigerator.

The rice is cooked in a saucepan about half way, if you don’t do this it may turn out too mushy after baking.

This recipe easily serves about 4 people and makes great leftovers the next day. The pork medallion recipe precedes this one on the blog.

Ingredients:

• 3/4 cup arborio rice (or any other short grain rice)

• 1/2 lb broccoli florets, cut into 1 inch pieces

• 1/2 cup diced onion

• 1 clove garlic, thin sliced

• 2 tbsp unsalted butter

• 2 tbsp flour

• 1 cup low-sodium chicken stock

• 1 cup milk

• 1/2 tsp granulated garlic

• 1/2 tsp granulated onion

• 1 tsp dried parsley

• 1/4 tsp Kosher salt

• 1/4 tsp celery salt

• 1/4 tsp paprika

• 1/8 tsp black pepper

• 4 ounces sharp cheddar cheese, shredded

• 1/3 cup sour cream

Directions:

• Place 1 1/2 cups of water in a large saucepan over high heat. Season the water with 1/4 tsp salt. When the water is boiling, add the rice, lower the heat, cover, and cook about 8 minutes, stirring occasionally. After 8 minutes, add the broccoli florets and cover. Cook another 5 minutes. Drain the rice and broccoli through a fine wire sieve and set aside.

• Preheat the oven to 350 degrees.

• Wipe out the same sauce pan and place over medium low heat. Add the butter and the onions an saute until the onions are translucent, about 6 minutes. Add the garlic for another minute. Season with salt and pepper.

• Add the flour and stir, cooking for about 1 minute. Whisk in the stock then the milk and bring to a simmer letting it thicken slightly.

• Add the spices and stir to combine. Cook for about 3 minutes, stirring.

• Add the 2/3 of the grated cheddar and sour cream and stir to combine.

• Add the cooked drained rice and broccoli and fold in completely.

• Spray a 9×9 baking dish with cooking spray then add the broccoli and cheese mixture, distributing the broccoli florets evenly. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle on the remainder of the grated cheddar and cook another 12 minutes until the cheese has melted and is beginning to brown. Remove from the oven and let sit for 10 minutes before serving.