Broccoli & Cheddar Wild Rice Casserole

3/1/2021

Broccoli & Cheddar Wild Rice Casserole

Prep Time: 20 Min
Cook Time: 1 Hr 25 Min

Yields: 5 - 6

Cook the wild rice according to the package directions. (About 45 minutes) Leave covered until assembly.

Heat a large pot of cold, salted water on medium high heat. Once boiled, add the florets, and cook them about 5 or so minutes until nice and bright green. Strain and set aside until assembly.

With about 20 minutes left on the rice being finished, begin the cream sauce. Start heating the butter in a medium sized sauce pot set to medium heat. Once bubbly, add the pepper flakes and garlic. Let that sizzle for a minute before stirring in the onions and a good pinch of sea salt. Stir and cook 5 - 6 minutes.

Stir in the flour and continue to cook and stir for about 2 minutes to cook out the raw flour flavour. Watch for browning, we don’t want that! Slowly pour in the milk, scraping the bottom of the pan as you pour to break up any yummy pan bits. Whisk in the cream and let the sauce come to a boil. Once boiled, reduce heat to medium low and add the dry mustard, cayenne, sea salt, & white pepper. Continue to stir until the rapid boiling stops. Simmer for 5ish minutes until nice and thick. Remove from heat and fold in 1 C of shredded cheddar and cream cheese until combined and smooth. Taste and adjust salt / seasonings if desired.

In a small bowl, whisk together the panko, Italian seasoning, garlic, a few pinches of sea salt, and 1 Tbsp. at a time of EVOO until crumb mixture looks moist and crumbly.

In a large mixing bowl, combine the cooked rice, broccoli florets, and creamy sauce. Stir until thoroughly combined.

Transfer the mixture to a greased 3 qt. baking dish. Sprinkle over the remaining ½ c cheese followed by the panko crumb mixture.

Cover and bake for 25 minutes. Remove cover and continue to bake for 15 minutes. If desired, switch the oven to BROIL 500 F for a minute or two for some glorious browning.