Broccoli Cheddar And Wild Rice Casserole Recipes

BROCCOLI WILD RICE CASSEROLE

Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 14

Broccoli Wild Rice Casserole image

Steps:

Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
Preheat the oven to 375 degrees F.
Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

Ingredients

2 cups uncooked wild rice
8 cups low-sodium chicken broth or stock, plus more if needed for thinning
3 heads broccoli, cut into small florets
8 tablespoons (1 stick) butter
1 pound white button or cremini mushrooms, finely chopped
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/4 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, or more to taste
1 teaspoon black pepper, or more to taste
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley

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In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, and carrots. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, and ½ cup of the Gouda cheese. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.

Broccoli Cheddar And Wild Rice Casserole Recipes

BROCCOLI WILD RICE CASSEROLE

Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.

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