Ingredients:

  • 2 cups (370g) Long-grain white rice, par-cooked
  • 5 cups (500g) Fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp (15ml) Extra virgin olive oil
  • 0.5 tsp (3g) Sea salt
  • 4 tbsp (56g) Unsalted butter
  • 1 small Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 0.25 cup (32g) All-purpose flour
  • 2 cups (475ml) Whole milk, room temperature
  • 0.5 cup (120ml) Chicken or vegetable stock
  • 2.5 cups (250g) Sharp white cheddar, freshly shredded
  • 0.5 tsp (1g) Smoked paprika
  • 0.25 tsp (0.5g) Cayenne pepper
  • 1 cup (60g) Panko breadcrumbs
  • 2 tbsp (28g) Melted butter
  • 0.25 cup (25g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the broccoli with the par-cooked rice, olive oil, and sea salt.
  3. In a large heavy-bottomed saucepan, melt 4 tbsp of butter over medium heat. Sauté the diced onions for 4–5 minutes until translucent, then stir in the minced garlic for 1 minute until fragrant.
  4. Whisk the flour into the butter and onion mixture. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
  5. Slowly stream in the milk and stock while whisking constantly. Continue to cook until the mixture thickens into a smooth béchamel sauce.
  6. Remove the sauce from heat. Stir in the shredded white cheddar, smoked paprika, and cayenne pepper until the cheese is fully melted and the sauce is velvety.
  7. Pour the cheese sauce over the broccoli and rice mixture and stir to coat evenly. Transfer the mixture to a prepared 9x13 inch baking dish.
  8. In a small bowl, combine Panko breadcrumbs, 2 tbsp melted butter, and grated Parmesan cheese. Sprinkle the mixture over the casserole.
  9. Bake for 30 minutes until the cheese is bubbling and the crust is a deep golden brown.