Broccoli Rice Casserole

Name: Broccoli Rice Casserole (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 pound Broccoli-fresh florets, blanched; 1 cup Wild rice-cooked; 4 tablespoons Butter; 1/4 cup All-purpose flour; 3 cups Whole milk; 1/4 cup Dry white wine; 1/4 teaspoon Nutmeg-freshly grated; 1/2 teaspoon Salt; 1/4 teaspoon White pepper; 1 cup Gruyere cheese-shredded; 1/2 cup Parmesan cheese-grated; 2 tablespoons Fresh parsley-chopped

⏱1h 30m

👥6

🔥350 cal

Medium

🍽️French

A sophisticated broccoli and wild rice gratin with a creamy Mornay sauce and a crispy Parmesan crust.

1 pound Broccoli-fresh florets, blanched

1 cup Wild rice-cooked

4 tablespoons Butter

1/4 cup All-purpose flour

3 cups Whole milk

See all 12 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥350 cal

Medium

🍽️French

A sophisticated broccoli and wild rice gratin with a creamy Mornay sauce and a crispy Parmesan crust.

#gratin #broccoli #wild rice #side dish #sophisticated

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Blanch broccoli florets in boiling salted water for 2 minutes. Drain and shock in ice water. Drain again.
Cook wild rice according to package directions.
In a saucepan, melt Butter from Mornay Sauce ingredients over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk and White wine until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 8-10 minutes.
Remove from heat and stir in Nutmeg, Salt, and White pepper from Mornay Sauce ingredients. Stir in Gruyere cheese until melted and smooth.
Combine blanched broccoli, cooked wild rice, and Mornay Sauce in the prepared baking dish.
Sprinkle Parmesan cheese from Cheese ingredients evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with Fresh parsley from Garnish ingredients before serving.

Ingredients

1 pound 450 g Broccoli-fresh florets, blanched
1 cup 170 g Wild rice-cooked
4 tablespoons 60 mL Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Whole milk
1/4 cup 60 mL Dry white wine
1/4 teaspoon 1.25 mL Nutmeg-freshly grated
1/2 teaspoon 2.5 mL Salt
1/4 teaspoon 1.25 mL White pepper
1 cup 115 g Gruyere cheese-shredded
1/2 cup 55 g Parmesan cheese-grated
2 tablespoons 30 mL Fresh parsley-chopped

Equipment

9x13 inch baking dish
Saucepan
Large pot
Whisk

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Blanch broccoli florets in boiling salted water for 2 minutes. Drain and shock in ice water. Drain again.
Cook wild rice according to package directions.
In a saucepan, melt Butter from Mornay Sauce ingredients over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk and White wine until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 8-10 minutes.
Remove from heat and stir in Nutmeg, Salt, and White pepper from Mornay Sauce ingredients. Stir in Gruyere cheese until melted and smooth.
Combine blanched broccoli, cooked wild rice, and Mornay Sauce in the prepared baking dish.
Sprinkle Parmesan cheese from Cheese ingredients evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with Fresh parsley from Garnish ingredients before serving.

Nutrition per serving

Calories 350

Ratings & Reviews

0 reviews

Broccoli Rice Casserole

Broccoli Rice Casserole

Ratings & Reviews

Comments

You May Also Like