This Boursin broccoli rice casserole is super creamy without being too heavy and has tons of garlic and herb flavor. This side dish can easily be a main meal for any vegetarian friends, or sit next to a turkey or roasted chicken for a holiday meal.
The Inspiration for Boursin Broccoli Rice Casserole
It’s here. The final holiday recipe I have for you! And it’s a good one, folks. Of course I couldn’t get away with not making my best friend’s favorite dish. Since she has been testing my Dizzy Cook Mac & Cheese (part of this project) out on her coworkers and friends, I owe her a big one. I can’t say that I’ve ever made a Broccoli Rice Casserole for Thanksgiving or Christmas. Clearly I was always focused on green bean casserole, but apparently this is huge tradition in some families. Is it for yours? Would love to hear what your family food traditions are!
However, the second I tasted this it instantly brought back childhood memories of going to a place in Austin called Threadgill’s. I can’t, for the life of me, remember what else I ate there, but it was like a rush of nostalgia to eat this meal! I remember going to visit my grandma, an 8 hour drive with a makeshift TV hooked in to our cigarette lighter. Man, these kids have it so good these days with their fancy built in screens and iPads. For some reason when we got to stop in Austin, we always stopped here. It was probably for their broccoli rice casserole.
A Healthy Broccoli Rice Casserole
So naturally I looked up the recipe after I made mine and it is not at all the same. Of course theirs has Velveeta and lots of MSG-filled cream of mushroom soup. That’s probably why it was so deliciously addicting! Anyway, if you’re looking for a knockoff of Threadgill’s broccoli rice casserole that’s a lot healthier you can give this guy a try. You will be using Boursin garlic and herb cheese and this stock. If you’re following a migraine diet, make sure you purchase the garlic and herb as those ingredients follow the Heal Your Headache diet.
How to Make Broccoli Rice Casserole
This recipe is fairly straight forward. You can use leftover, pre-cooked brown rice or make it just before baking. You’ll also start out by parboiling the broccoli just enough to get it really green and softened a bit, but not all the way cooked through since it will be baked in the oven. After that you’ll saute shallots and garlic in butter and then toss with flour, using rice flour for a gluten free version.
Using a whisk and stirring continuously, you’ll add your broth and milk in slowly until the flour dissolves and becomes smooth. From there you’ll remove your pan from the heat and stir in the Boursin cheese, which should melt slowly since the milk/broth mixture is still warm. You can taste the sauce and adjust any seasonings, adding kosher salt and pepper.
Finally you’ll just combine everything together in a large roasting pan, top with panko, and bake at 400 degrees F for 15-20 minutes. Simple, right?! It’s probably one of my favorite Thanksgiving side dishes just because it’s so easy.
Other Migraine-Friendly Holiday Recipes
Here’s my Thanksgiving Recipe Round Up which will hopefully make your life a little bit easier.
Jennifer’s Cranberry and Pomegranate Muffins (made ahead)
The Big Meal
Pumpkin Sage Pasta (for a great mac and cheese substitute)
Roasted Carrot and Arugula Salad (great for any vegetarians at your table!)
Happy Thanksgiving, friends!
A healthier alternative to the beloved dish, this recipe uses Boursin cheese to add a pop of flavor to a super creamy and comforting sauce. See notes for a gluten free alternative.
- 2 cups pre-cooked brown rice * I added this 30 min into your prep time. Follow your rice package directions.
- 1 tablespoon unsalted butter or olive oil
- 2 medium shallots, peeled and chopped
- 1 garlic clove, peeled and minced
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1/2 cup vegetable or chicken stock
- 12 oz fresh broccoli florets
- 1 5oz Boursin garlic and herb cheese package
- 1/2 cup panko
- kosher salt and fresh pepper to taste
Preheat oven to 400 degrees. In a large pot, bring water to a boil. Add broccoli florets and cook for 1 minute. Remove broccoli immediately (drain hot water), and run under cold water. Pat dry.
In a large saucepan, melt a tablespoon of butter or olive oil over medium heat. Add shallots and garlic and cook for about a minute. Then add flour and stir to combine. Slowly add in your broth, whisking as you add it. Then add in your milk a little bit at a time, whisking after each addition to make sure it smooths out. Remove the pan from heat and whisk in your Boursin cheese block. Taste the sauce to make sure you like the seasonings and add a little kosher salt and pepper.
Stir in the broccoli florets and rice. Place mixture into an 8x8 casserole dish (or something similar). Top with panko. Cook for about 15-20 minutes, until panko is lightly browned on top.
- To make this recipe gluten free, use rice flour instead of the all purpose and substitute gluten free panko. My favorite is Jeff's Creations.