Cheesy Broccoli & Rice

I think I've mentioned before that I'm not a fan of casseroles. The word itself brings to my mind a slop of a myriad of things thrown together with a some condensed soup, baked, and served, being told I had to eat it for dinner. It really just grosses me out. So I avoid the use of such in any of the dinners I make.

If I so happen to find a recipe that I like that just so happens to be prepared in only one pan and baked in the oven, I prefer to refer to it as a one dish wonder. And for the record, I never condensed soups, in an effort to eliminate processed ingredients from the meals I make for my family. That being said, I made this last night, and it was quite delicious. Jada gobbled hers right up. Even the broccoli.

**This would also be good if you added shredded chicken.**


2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/4 teaspoon cayenne pepper
pepper, to taste

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into 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 5 minutes before serving.

(Source: www.melskitchencafe.com)