Cheesy Broccoli Rice Casserole with Fresh Broccoli
An elevated take on a traditional side dish, this fresh broccoli rice casserole uses creamy Boursin cheese to cut down on extra seasonings for the best homemade sauce that pairs great with brown rice.
Servings: 6 people as a side
Ingredients
- 2 cups pre-cooked, brown rice long grain preferred for texture
- 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 broth
- 12 oz fresh broccoli cut into florets
- 5oz package Boursin cheese garlic and herb preferred
- 1/2 cup panko breadcrumbs
- kosher salt and fresh pepper to taste
Instructions
- Preheat oven to 400℉/200℃. In a large pot, bring water to a boil. Add broccoli florets and cook for 1 minute. Remove broccoli immediately and run under cold water. Drain completely and pat the broccoli dry with a towel.
- 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. Stir in flour to coat the shallots and garlic. Slowly pour in broth, whisking as you add it to remove any large clumps. Then pour in the milk a little bit at a time, whisking after each addition to make the sauce smooth. Bring the sauce to a brief boil over medium high heat, then immediately turn down the heat to medium low and simmer for about 5 minutes, stirring often. The sauce should thicken enough to coat a spoon well, or leave a line in the pan as you stir it.
- Turn off the heat and whisk in the Boursin cheese till smooth. Taste the sauce, adjusting seasonings as needed.
- Stir in the broccoli florets and rice and do a quick taste, adding more kosher salt and black pepper as needed. Place mixture into an 8x8 baking dish (casserole dish or similar). Top with panko breadcrumbs. Bake at 400 degrees ℉ for about 15-20 minutes, or until panko is lightly browned on top.
Notes
- White rice can be substituted for brown rice, or a wild rice blend. Use long grain rice for the best texture.
- Because this has a shorter baking time than other casserole recipes, we briefly cook the broccoli. If you want more of a crunch, you can add raw broccoli to the sauce and rice mixture, but it may take a little longer to cook in the oven.
- To make this recipe gluten free, use arrowroot powder or 1:1 flour instead of the all purpose and substitute gluten free panko.
- For dairy free, use oat milk and dairy free Boursin cheese as a substitute.
Nutrition
Calories: 175kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 51mg | Calcium: 91mg | Iron: 1mg
