Broccoli, Cheddar and Wild Rice Casserole

SMITTEN KITCHEN(11)
Sandra P.: "May add cooked chicken next time for an all in on…" Read More
13Ingredients
80Minutes
450Calories

Ingredients

US|METRIC
  • 3 tablespoons butter
  • 1/2 onion (large, diced)
  • salt
  • 2/3 cup rice blend (uncooked wild, rinsed)
  • 1 pound broccoli
  • 1 garlic clove (minced or pressed)
  • 1/4 teaspoon mustard powder (ground, or 1/2 teaspoon smooth Dijon)
  • 1 pinch cayenne pepper
  • 2 tablespoons flour (all-purpose)
  • 1 cup whole milk
  • 2/3 cup vegetable broth (low-sodium)
  • 8 ounces cheddar cheese (coarsely grated)
  • freshly ground black pepper
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    NutritionView More

    450Calories
    Sodium35% DV830mg
    Fat45% DV29g
    Protein41% DV21g
    Carbs8% DV25g
    Fiber16% DV4g
    Calories450Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol90mg30%
    Sodium830mg35%
    Potassium540mg15%
    Protein21g41%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A35%
    Vitamin C170%
    Calcium50%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Sandra P. 10 months ago
    May add cooked chicken next time for an all in one dinner
    Patricia Ives a year ago
    Delicious ‼️‼️ I scaled it down for two persons. Loved the taste. Will make again.
    Smith 2 years ago
    it turned out really good. I used the wild rice which is a harder rice that helps not getting mushy. We really liked it would make it again.
    Sophia Barker 2 years ago
    We love this, tonight we did half broccoli and half green beans. It turned out great!!
    Duriel 2 years ago
    Great but i used regular rice and that made it kinda mushy
    Sheryl 3 years ago
    Wow. I didn't think I would like this as much as I did but I was amazed at how much flavor was in this dish. I'm definitely going to keep this recipe around for the long term!
    Betsy M. 3 years ago
    I made this for a thanksgiving potluck and it was a big hit. I will definitely make this again so we don't have to share. I bet it would be good with toasted walnuts on top.
    Corella Doll 3 years ago
    Omg! This is so so amazing! I used gouda, gruyere, and sharp cheddar. Then I put french fried onions on top and did not bake it. I could eat this for a long time and never get tired of it,
    Mel B. 3 years ago
    I really wanted to like this. Sadly, the cheese sauce killed it for me. I like broccoli, cheese, and rice baked together but something about this combination - maybe the wild rice, maybe the sauce, maybe both - made it too sticky and gloopy to enjoy. Don't get me wrong, I love a good sticky and gloopy as much as the next girl but not this kinda sticky and gloopy.
    Patrick M. 4 years ago
    Very tasty. I doubled the recipe and used added my own touches: I used brown rice, whole milk, shallots, more garlic, and parsley. A great "base recipe" I could easily add onto. For instance, adding bacon would be a great addition. But I just used what I had so I didn't add any.
    Sheema A. 5 years ago
    This recipe is really complicated to make!!! If you're looking to make a quick and easy dinner, this is NOT it. I'm not a huge fan of cooking, so I tend to select and rate recipes based on how easy they are to make, and how little time they take. This one took me 2 hours (and that's after taking a shortcut by using a rice cooker!), and lots of pots and utensils. So washing up isn't fun either. Also, you have to really pay attention to the recipe, and make sure you've opened up and measured out all the ingredients properly first so that you can add each one at the right time. Otherwise, you risk ruining the entire dish. I couldn't tell whether this dish was meant to be more moist and saucy, but mine came out a bit dry. Mainly because my cheese sauce turned out a bit too thick, so it just sat on the top and didn't really percolate through into the rest of the dish. I'm not sure whether it was supposed to be that way? But overall the dish tasted quite nice, and I did enjoy it. Although I prefer my rice to have more sauce in it, the dryness also helped to keep the dish light, as the cheesiness didn't overwhelm the rice. I would probably consider making this recipe again, but only for a special occasion, and this dish would have to be the main (or rather only) star of the meal! I can't imagine anyone going to all this trouble just to make it as a side dish after already cooking a main meal!

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