Broccoli, Wild Rice and Cheese Casserole

Underneath all of that cheesy richness is loads of broccoli and wild rice, nestled in a cheese sauce! Not diet food, for sure, but 100% grade A, comfort food when you are tired of the rain and long for some sunshine!

Here in Northern California, we are not quite underwater - thankfully my house is on a hill - but our winter precipitation level is atmospheric, like the rain we have been receiving. Yup, we no longer are in drought conditions, and hopefully that will help when wildfire season arrives, but for now, let's fight the wet and cold with this delicious dish!

Broccoli, Wild Rice and Cheese Casserole (from Smitten Kitchen)

(serves 4-6)

1 1/2 lb broccoli, cut into 1 inch pieces, including stalks (trim tough skin as needed)

2/3 cup wild rice

1/4 cup onion, minced

1 clove garlic, minced

1 1/2 cups water or stock

6 oz cheddar, shredded

2 oz gouda, shredded

3 tablespoons butter, divided

2 tablespoons flour (I used sorghum)

1/2 cup milk or half and half

1 1/2 cups water or stock (I used water)

1 heaping tablespoon Dijon mustard

salt

pepper

Heat a heavy and large pot over medium heat and add 1 tablespoon of butter, onion, garlic and wild rice and stir until butter melts and onion begins to soften. Add 1 1/2 cups water or stock and bring to a boil. Reduce to simmer, cover and cook for 45-50 minutes until rice is about 5 minutes away from being done. Add broccoli to the pot, stir well and recover and cook another 5 minutes; make sure some liquid still remains to steam the broccoli, if not, add 2 tablespoons water. 

Preheat oven to 400 degrees. While broccolis steaming, melt the remaining two tablespoons of butter is in a smaller sauce pan, stir in the flour and allow it to cook over medium heat for 2-3 minutes, browning the roux. Slowly add 1/4 cup at a time of the 2 cups of liquid - stock, water and half and half - whisking to incorporate and allowing the sauce to thicken. This will take about 10-15 minutes. The resulting white sauce should be thick enough to coat a spoon but not like pancake batter. When all the liquid is incorporated, remove from the heat and add 2/3 of both of the cheeses and whisk until it melts and blends completely. Add the mustard and whisk well. Season with salt and pepper; it is important to do this after adding the cheese but you want it to taste just a little too salty because the rice will soak up some of the salt. 

Pour the cheese sauce on the rice and broccoli mixture and pour into a baking dish, combining well. Distribute the cheeses on top and bake for 30 minutes until hot and bubbling. If desired, pass it under the broiler to brown the top. Allow to rest 10 minutes before dishing up. This also heats up well as leftovers.

Hugs!