Wild Rice, Broccoli & Cheese Casserole Recipe

Wild Rice, Broccoli & Cheese Casserole

Cook time: 60 minutes
Serves: 4-6

Equipment

Casserole dish - about 2-3 qt capacity
Non-stick spray
Medium saute pan
2 qt saucepan or rice cooker
Large mixing bowl

Ingredients

1 cup uncooked wild rice blend, rinsed (3 cups, cooked)
2 tsp sunflower oil
1 medium onion (any kind), diced
1 garlic clove, minced
1/2 tsp pink Himalayan salt
1/4 tsp black pepper
1 lb broccoli, roughly chopped with stems (this would also work well with frozen broccoli, or any leftover roasted or steamed broccoli)
1/2 tsp Dijon mustard
3/4 cup low-sodium vegetable broth
8 oz vegan cheddar cheese, grated (or cheese of choice)

Directions

1. Preheat your oven to 400F, lightly grease your casserole dish
2. Rinse the wild rice mix, then add to a saucepan with about 3 1/2 Cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes until the water has been absorbed and the rice is tender. (Leftover rice is a great candidate for for this dish as well - you’ll need about 3 cups.)
3. While the rice is simmering, cook the other ingredients. In a medium sauté pan, heat the sunflower oil then add the diced onion, minced garlic, salt & pepper. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and continue to cook for about 1 more minute until very fragrant.
4. Blanch the broccoli - in a large saucepan bring salted water to a rolling boil. Add the chopped broccoli and cook for 3 minutes, until just cooked through. Drain the broccoli from the boiling water and shock in ice water for a few minutes, just until chilled. Strain and set aside.
5. In a large bowl, combine the cooked rice, sautéed onion, cooked broccoli, vegetable broth, dijon mustard & about half of the shredded cheese. Mix until the ingredients are evenly distributed, then taste for seasoning. Add in salt & pepper as needed.
6. Transfer to a lightly greased casserole dish and sprinkle with the remaining shredded cheese. Bake for about 15 minutes until the cheese has started to melt & the dish is bubbly.

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**This dish can be subbed with SO many other ingredients!
- Leftover cauliflower, squash, beans, asparagus, etc. would work well in place of (or along with!) the broccoli.
- You could also use a 50/50 mix of riced cauliflower or broccoli with the wild rice to sneak in some extra veggies for your picky eaters.
- We kept the flavor profile pretty mild to be kid-friendly, but you could spice it up with anything you like - can of diced tomatoes + packet of taco seasoning.