Broccoli Cheddar Rice
By: Kecia’s Flavor Breakthrough!
November 15, 2013
- 2 Tbls olive oil
- ½ sweet onion finely diced
- 1 cup whole grain rice
- 2 cups chicken or vegetable broth
- 1 tsp garlic powder
- 1 ¼ cup sharp cheddar cheese, shredded and divided
- ¼ cup shredded parmesan and Romano blend
- 1 tsp ground mustard
- ¾ cup cream
- 1 tbl butter
- 1 cup broccoli, chopped fine
- Salt and pepper to taste
Preheat oven to 350 F and spray casserole dish with non stick cooking spray.
In large saucepan, heat oil over medium heat add onion and sauté for about two minutes. Put rice in the pan and stir to coat with the oil heat an additional minute, add broth and garlic powder, bring to boil, reduce heat, cover and simmer until cooked, about 20 minutes or until liquid is absorbed.
When rice is done cooking, place cream and butter into small sauce pan, heat over medium heat stirring constantly, so not to scorch.
When hot SLOWLY whisk in 1 cup of cheddar and the parmesan Roman cheese, when cheese is all incorporated and creamy add the salt, pepper and mustard, remove from heat. Mix cheese sauce and broccoli with rice, stir until completely blended.
Pour into prepared casserole dish. Sprinkle the rest of the cheese over the top.