Are you searching for ways to get your kids (or yourself) to eat more broccoli? Well, look no farther than this healthier alternative to the normally- cream- of -mushroom ladened cheesy, broccoli casserole. This technique to make “cream of mushroom” soup can be used as a substitute for any recipe that uses canned soup for a sauce.
Ingredients
1 Cup uncooked Brown Rice (or about 3 cups COOKED rice)
16 ounces Broccoli, trimmed weight, fresh or frozen
3 Tablespoons Butter, additional 1 or 2 T. may be needed
1 Onion, chopped
8 ounces Mushrooms
4 cloves Garlic, finely chopped
2 Tablespoons Flour
2 Cups Milk, whole
1 teaspoon Paprika
1 Tablespoon Worcestershire
Dash Hot Sauce (optional)
2 Cups Cheddar Cheese, freshly shredded
Salt and Pepper
Directions:
1. Combine 1 cup (uncooked) brown rice and 2 cups water in a saucepan, bring to a boil and simmer covered for about 40 minutes. You may have more rice than needed for the casserole (see instruction 7.)
2. Meanwhile, if using fresh broccoli; cut into large pieces, cook in boiling salted water for 3 minutes, drain well, then finely chop. Set aside.
If using frozen broccoli; partially thaw, then finely chop. Set aside.
3.Preheat the oven to 375F.
4. Melt 3 Tablespoons butter in a deep, large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add chopped mushrooms and cook until soft, adding additional butter if needed. Add chopped garlic and sprinkle on the flour and cook for 2 to 3 minutes, stirring constantly.
5. Gradually, add the milk, a quarter-cup at a time, stirring to incorporate the milk into the flour during each addition (see photo, below).
6. Over medium to medium-high heat, stirring constantly, heat the sauce to boiling and cook the sauce for 3 to 5 minutes, until it has thickened slightly (see photo, below). Season the white sauce with the Worcestershire sauce, paprika, (optional hot sauce) and salt and pepper to taste. Stir in the shredded cheddar cheese until melted.
7. Stir the broccoli into the cheese cream sauce and then gradually add the cooked brown rice to the broccoli/ cheese sauce mixture, until the desired consistency is reached; you may choose not to use all of the cooked rice. Season to taste with salt and pepper.
8. Transfer to a greased casserole dish (9 inch square or similar). Bake at 375F until hot and bubbly, approximately 15-20 minutes.
