TRY MY NEW Vegan Creamy Cheesy Broccoli Rice Casserole – It’s WAY BETTER!
This cheesy broccoli and rice recipe was a BIG HIT with the family. It made a perfect side to a batch of crispy, chicken. It, also, made a filling vegetarian lunch the next day. I thought it was even better the next day.
Broccoli rice recipes I’ve tried in the past left me with overcooked broccoli and dried out rice. I like my broccoli to have a bite and I want the rice to blend with the creamy cheese sauce that holds it all together.
Well, I was so impressed with the creaminess of the Smoked Gouda and Cheddar Mac with Spinach recipe, I thought I’d follow it again to make my own creamy, cheesy broccoli rice recipe. The results yielded a dish full of broccoli goodness and soul satisfying creaminess.
Precooking the long grain rice gave me control to have a moist, fluffy and flavorful rice. Blanching the broccoli ensured I would have the right bite to my vegetable. Then baking it off in the oven for 20 minutes brought all the ingredients together under a topping of sharp cheddar cheese. Mmmmm…
HERE’S ALL IT TAKES
- 1 cup long grain rice
- 1 1/2 tablespoons oil
- 2 garlic cloves, sliced thin
- 2 cups hot water
- 3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces
First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring. Add hot water, stir; cover with lid. Reduce heat to low and cook 12 minutes, or until water is absorbed.
PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.
While you’re waiting for the rice to absorb the water, blanch the broccoli. Blanch 4 minutes in boiling water. Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain. Allow broccoli to cool enough to handle. Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.
Bring it all together.
- cooked rice from above
- 1 1/2 cup sharp cheddar cheese, grated
- 1 cup Monterrey jack cheese, grated
- 1 (12 ounce) can evaporated milk
- 2 tablespoons yellow onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper. Transfer to 8-inch pan. Top with remaining cheddar.
Bake 20 minutes.