Tag Archives: mustard powder

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

Welsh Rarebit by Robert Burns

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50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream92b7adc8-239b-425a-a67a-37463dbffd2f--125_Welsh_rarebit
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
Worcestershire sauce

  • In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
  • Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
    Serves 6 as a snack