Cheesy Broccoli and Rice Casserole
Serves 8 to 10
- 2 slices high-quality white sandwich bread, torn into pieces
- 1 1/2 oz Parmesan cheese, grated (about 3/4 cup)
- 4 Tbs 1/2 stick unsalted butter, melted
- 2 Tbs 1/4 stick unsalted butter, chilled
- 1 garlic clove, minced
- 1 large bunch broccoli (about 2 lb), florets cut into 1 inch pieces, stems trimmed and chopped
- 1 onion, minced (about 1 cup)
- 1 1/4 cup long-grained white rice
- 4 cups low-sodium chicken broth
- 1 1/4 cup half-and-half
- 1 tsp salt
- 8 oz extra-sharp cheddar cheese, shredded (about 2 cup)
- 1/8 tsp cayenne pepper
- Adjust an oven rack to the middle position and heat oven to 400°
- Grease a 13 by 9 inch baking dish.
- Pulse the bread, 1/4 cup of the Parmesan, the melted butter, and the garlic in a food processor until coarsley ground, about 10 pulses.
- Set aside.
- Place the broccoli florets in a large microwave-safe bowl, cover tightly with plastic wrap, and cook on high power until bright green and tender, 2 to 4 minutes; set aside.
- Melt the remaining 2 tablespoons of butter in a Dutch oven over medium heat.
- Add the onion and broccoli stems and cook until softened, 8 to 10 minutes.
- Add the rice and cook, stirring constantly, until the rice is translucent, about 1 minute.
- Stir in the broth, half-and-half, and salt and bring to a boil.
- Reduce heat to medium-low and cook, stirring often, until the rice is tender, 20 to 25 minutes.
- Off the heat stir in the cheddar, cayenne, the remaining 1/2 cup Parmesan, and the broccoli florets.
- Pour the mixture into the prepared baking dish and top with bread-crumb mixture.
- Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes.
- Cool for 5 minutes and serve.
"The Best of America's Test Kitchen 2010". Cooks Magazine. April, 2010: page 15.