Ingredients
Scale
- 2 cups cooked white or brown rice
- 2 ½ cups broccoli florets
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (optional)
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ¼ cup grated Parmesan
- ½ cup panko breadcrumbs (optional)
- 1 tbsp olive oil or melted butter (for panko)
Instructions
- Cook rice and steam broccoli until just tender. Set aside.
- Sauté onion in butter, then add garlic and flour. Stir constantly.
- Whisk in milk and broth; simmer until thickened. Stir in cream, mustard, and spices.
- Add cheeses and stir until melted.
- Mix cheese sauce with rice and broccoli. Spread into baking dish.
- Top with Parmesan and buttered panko. Bake at 375°F for 20–25 minutes.
- Let cool slightly and serve warm.
Notes
- Use freshly shredded cheese for best texture.
- Add rotisserie chicken or turkey to make it a full meal.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg