Broccoli rice and cheese casserole

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  • 1 head fresh broccoli
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup extra long-grain rice
  • 2 cups chicken or vegetable broth
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  1. Sauté onions in butter 2-3 minutes in a large skillet or wide saucepan (something wide with a fitted lid). 1 onion, 1/2 stick butter
  2. Meanwhile, cut 2 cups of broccoli florets from the fresh broccoli then set aside.
  3. Chop the remaining broccoli into pieces about 1/2-inch in size then add to skillet with onions.
  4. Add garlic, salt, mustard powder, pepper, cayenne and rice then continue cooking and stirring 3-5 minutes or until rice starts to brown. 1 Tbsp garlic, 1/2 tsp each salt, mustard powder and pepper, 1/4 tsp cayenne, 1 cup rice
  5. Add broth and milk then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 10 minutes. 2 c. broth, 1/2 c. milk
  6. Stir with a fork, scraping the bottom of the pan, then add reserved broccoli florets on top of rice. Cover immediately then continue cooking 10 minutes or until rice is tender.
  7. Stir in cheese then serve. 2 c. cheese