- 1 cup uncooked rice
- 1 bunch broccoli, rinsed and broken into flowerets (also use the stalks)
- 1 cup chopped fresh mushrooms or 8 ozs canned mushrooms, drained
- 1 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 1 T chopped garlic
- Salt to taste
- Louisiana hot sauce or ground cayenne pepper to taste
- 2 T margarine, butter, or shortening
- 2 T all-purpose flour
- 1 1/2 cups shredded cheddar cheese
- 1/2 to 1 cup shredded mozzarella cheese (optional)
Cook the rice. Place the broccoli, mushrooms, onions, parsley, green onions, and garlic in a 4-quart saucepan, cover with water, and season with salt and hot sauce. Cover with a lid and bring to a boil. Cook over medium heat until the broccoli is tender, about 25 minutes. Reserve 2 cups of pot liquor before draining and set aside. Drain through a strainer with small holes to catch all the chopped seasonings and broccoli flowerets, and let cool. Preheat the oven to 350°F.
Once cool, peel the outer skin from the broccoli stalks and chop into small pieces. Melt the margarine in the same saucepan over medium heat, and mix in the flour, stirring constantly, until all the flour is blended in with the margarine; don’t let the flour brown. Add 1 1/2 cups of pot liquor and cook until thickened, stirring constantly. Stir in half the cheddar cheese until melted, then stir in the cooked rice. Add the broccoli mixture and stir thoroughly. If the mixture is too thick, add some more pot liquor. Turn into a 9×9-inch greased casserole dish, and sprinkle the top with the remaining cheddar and the mozzarella cheese. Cover and bake for 20 minutes or until the cheese is melted.
From Justin Wilson’s Homegrown Louisiana Cookin’
Katie: We are having some icy weather in North Carolina, so I thought it was time to go through the freezer and see what we could cook! We had some frozen broccoli and onions, so I decided to see if I could find a broccoli casserole recipe that I had the ingredients for since we weren’t able to go out and buy any additional items. We had most of the ingredients for this one, with the exception of green onions and cheddar cheese. I did, however, have some cheddar/mozzarella cheese sticks and lots of mozzarella and Parmesan cheese. Sounded good to me! This one was a little difficult for me to make, but it came together nicely in the end.
Gray: This turned out to be a good recipe even if we had to make a lot of tweaks. It tasted good and was very hearty. I think a lot of that came from the brown rice that we used. I hope you give it a try. Enjoy!