HOW TO MAKE BROCCOLI, RICE, CHEESE
This delicious and simple Broccoli Rice Casserole is the ideal accompaniment for tonight’s meal. This cheesy side dish may be prepared in a single pot and is made entirely from scratch; it is sure to be a hit with a large group of people. Just as tasty on the holidays as it is during the week, this dish requires no effort.
This simple Broccoli Rice Casserole is one of those great side dishes that you’ll find yourself preparing again and again due to its ease of preparation. It is a one-pot dish, which means that everything, including the cooking of the rice, is completed in a single big pan or dutch oven. Before adding the broccoli, it can be cooked in the microwave or boiled, so I suppose there is one more dish there – but, really, the clean up is very easy, and the taste is worth every single second of the time it takes to make it.
There is nothing more reassuring than a casserole, and when you mix cheese with rice and broccoli, you have a true winner on your hands. There is nothing more comfortable than a casserole.
This dish has broccoli and rice, and it all begins with butter, as do all really wonderful recipes. It not only adds taste to the casserole itself, but it also serves as the ideal ingredient for the topping, which in turn gives a rich, delightful crunch on the final result. This dish is an excellent example of a cheesy and starchy side dish, and it pairs well with a wide variety of main courses and appetizers. You actually only need a major protein, and everything else is taken care of for you.
THE INGREDIENTS LIST:
20-oz.Of broccoli florets; I cut them into bite-sized pieces.
2 Tbsp.Of unsalted butter.
1 Tbsp.Of extra virgin olive oil.
A small diced onion.
1¼ Cups.Of long grain white rice.
Minced garlic; I used 3 cloves.
Chicken stock/broth; I used 32 ounces.
1¼ Cups.Of half and half.
1 Tsp.Of salt.
8-oz.Of sharp cheddar cheese grated.
¼ Cup.Of grated Parmesan cheese.
FOR THE CASSEROLE TOPPING; I USED:
8 Tbsp. Of unsalted butter – melted.
1 Cup.Of Panko breadcrumbs.
¼ Tsp.Of smoked paprika.
¾ Cup.Of grated Parmesan cheese.
PREPARATION:
1st Step
Prepare a baking dish that is 9 by 13 inches and gently oil it, and set the oven to 400 degrees Fahrenheit.
2nd Step
To microwave-cook broccoli, place it in a dish, cover it, and put it in the microwave. Cook the broccoli in the microwave for 312 to 4 minutes, or until it is tender and brilliant green. Take care not to overcook.
3rd Step
In a big deep pan or dutch oven, melt butter and olive oil combined over medium heat. When the onions are done, which should take about 6 to 8 minutes if you toss them constantly, add the diced onions.
4th Step
After stirring in the rice and garlic, continue the cooking process for another minute while stirring constantly.
5th Step
After adding the chicken stock, half-and-half, and salt, whisk all of the ingredients together. Bring the mixture all the way up to a boil, and then immediately turn the heat down to medium-low.
6th Step
Cook the rice over low heat, tossing it regularly, for about 22 to 25 minutes, or until it is soft. Take the pan off the heat.
7th Step
Stir in the cooked broccoli, shredded cheddar cheese, and grated Parmesan cheese very carefully, making sure to distribute each component equally throughout the dish.
8th Step
While the topping is being produced, transfer the mixture to the baking dish that has been previously prepared (or, if you are using a skillet that is oven safe, you may try baking it directly in the pan).
9th Step
Combine the melted butter, Panko breadcrumbs, smoked paprika, and Parmesan cheese in a small bowl by stirring the ingredients together. The topping should be sprinkled over the dish.
10th Step
Cook the casserole in the oven for 15 to 20 minutes, or until it is bubbling and golden brown. Remove and allow rest for 5 minutes before serving.
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