I had gotten back from picking up veggies when I saw My Plant Based Family’s recipe for a broccoli rice casserole and was inspired. Especially since I had a pound of fresh broccoli in front of me. Unlike where she lives, it isn’t hot this week (it was 47° on Friday morning!) so I baked my rice using my favorite method. Delicious and filling! And personally the rice was delicious even without the sauce. I usually don’t go too crazy over wild rice as it never seems to cooked all the way. This was my first time using the oven method to cook it. Just like with brown rice, it bakes up to be tender and fully cooked. Hmmm….I see more of it in my near future.
Brown and Wild Rice Pilaf
- 2½ cups boiling water
- 1 cup carrots, peeled and diced
- 1 cup long grain brown rice
- ½ cup wild rice
- 1 Tbsp extra virgin olive oil
- Pinch fine sea salt
Cheese Sauce -
- 3 Tbsp unsalted butter or extra virgin olive oil
- 1 medium sweet onion, peeled and diced
- 1 Tbsp garlic, minced
- 2 Tbsp white whole wheat flour
- ½ tsp dry mustard
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 cups milk, dairy or unsweetened almond
- 1 Tbsp parsley, fresh or dried, finely chopped if fresh
- ½ cup grated sharp Swiss cheese
- ½ cup grated Pecorino Romano or Parmigiano Reggiano cheese
- 1 lb fresh broccoli florets, trimmed
Preheat oven to 375°. Add the rice ingredients to an 8×8″ glass baking dish, cover tightly with foil. Bake for 60 minutes.
Near the end of the baking time steam the florets till done, toss with the hot rice in a large bowl.
To make cheese sauce -
Heat a large saucepan over medium, add butter or oil, then onion. Saute until tender and golden. Whisk in the flour and seasonings, cook for a few minutes, then slowly whisk in milk, stirring until smooth and bubbling. Once thickened add in parsley and cheeses, let melt while whisking. Taste to see if it needs more salt or pepper, then gently fold the sauce into the hot rice.
Serves 4 to 6, depending on appetite and if other dishes are served.