This Cheesy Charred Broccoli Basil Wild Rice Casserole is a hearty and healthy entree that is perfect for fall! The sharp cheddar and charred broccoli give it a comforting appeal, the wild rice adds an earthiness and the crispy basil provides a nice twist to the overall dish!
We’ve had a pretty busy fall so far and it’s only just begun! It started with Robby having digestive issues and discovering that he can no longer eat his all time favorite food, pinto beans. It was a sad discovery! But it has also been a blessing in disguise. He has changed his eating habits from eating a lot of chips and crackers to eating rice cakes and fruit. As we age, our bodies change and the food that had been fine before is no longer digestive friendly. It can be tricky to figure out which foods are the culprit but once you do, your digestive system will thank you. I myself can no longer eat wheat, soy, corn or peanuts. It was challenging at first, but I got creative and discovered new foods and ways of cooking that ended up being much more healthy and fun.
Luckily Robby is doing much better and we were able to have a nice BBQ in Monterey with Beto, Jill, the kids and company. Before the BBQ, Robby and I went for a bike ride while the others went kayaking. Last weekend, we went to a fundraiser at a local coffee shop called Cafe Cruise. My cousins were involved with the fundraiser and had a bunch of their friends bring their VW Buses along with other vintage cars and bikes. It gave me the chance to get to know my cousins a little better and Robby to talk shop with all the car/bike guys. It was a fun time!
Casseroles are one of my all-time favorite dishes! I was inspired to create a hearty fall-inspired casserole. I had the idea of combining parts of my Cheesy Tomato Wild Rice Casserole with my Charred Broccoli Cheddar Basil Soup to create this recipe.
My creation combines wild rice, charred broccoli, cheddar cheese sauce and crispy basil and is baked to perfection. It is fantastically topped with pomegranate seeds adding a fresh quality to the overall heartiness of this dish!
This casserole pairs nicely with a sparkling wine such as a Prosecco, Cava or Champagne.
Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona
6 - 8 servings
Ingredients
- 2 Cups Wild Rice - recipe below
- 4 Cups Charred Broccoli - recipe below
- Sharp Cheddar Sauce - recipe below
- 2 Cups Fresh Basil - torn
- 1 Pomegranate - seeds removed - optional
Wild Rice
- 1/2 White Onion - diced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic - minced
- 1 Cup Wild Rice
- 2 1/4 Cups Filtered Water
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Unsalted Bouillon Cube
- 1/2 Teaspoon Sea Salt
Charred Broccoli
- 2 Large Heads Broccoli - 8 Cups - roughly chopped - charring the broccoli literally halves in size
- 3 Tablespoons Extra Virgin Olive Oil
- 3/4 Teaspoon Pink Himalayan Salt or Sea Salt - or to taste
- 1/4 Teaspoon Black Pepper
Cheddar Sauce
- 3 Tablespoons Butter
- 3 Tablespoons White Rice Flour or regular
- 1 Cup Milk - I used 1%
- 1 Cup Half and Half
- 12 oz. 3 Cups Sharp Cheddar Cheese - shredded - 1 cup reserved
- 2 Teaspoons Himalayan Salt
Instructions
Wild Rice
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Make sure you rinse well before you cook to remove any particles.
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In a sauté pan over medium-low heat, add olive oil and onions.
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Cook until soft then add the garlic.
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Cook until garlic just starts to become golden, then add the wine and reduce to a syrup.
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Add the water, bouillon and salt and bring to a boil. Add the rice, cover and turn the heat to in-between medium-low and low.
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Cook for 60 to 70 minutes or until the rice has split open.
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Every stove cooks differently, so if you still have some water left, just drain it.
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* Unlike other rice it is ok to take the lid off to check if the water is gone, just put the lid back on. Some people add 3 cups of water then drain after.
Charred Broccoli
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Preheat oven to 425 degrees
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Line a baking sheet with parchment paper. Chop the broccoli into small pieces and toss together with the oil, salt, and pepper.
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Spread out on the baking sheet and place it on the middle rack.
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Roast for 20 - 25 minutes or until broccoli is as charred as you like it. Set aside.
Cheddar Sauce
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Add butter to a medium straight-sided pan. Once the butter is melted, whisk in flour and continue to whisk until completely incorporated. It will thicken up quite a bit.
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Add milk/half and half a little at a time while whisking constantly. It will seize up at first, this is ok.
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Whisk in the 2 cups of cheddar cheese a little at a time making sure to let it melt before adding more. Set aside or refiridgerate for later.
Assemble
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Preheat oven to 375 degrees F.
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Spread the rice evenly ion the bottom of a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
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Sprinkle a 1/2 cup of cheese over the rice and top with the broccoli.
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Pour the cheese sauce over the top and sprinkle on the remaining cheese.
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Scatter the torn basil evenly over the top of the casserole and lightly press it down.
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Transfer to the oven and bake for 30 - 35 minutes, until the basil is crispy and dark in color.
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Remove from the oven and serve.
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This casserole is perfect for prepping the day ahead! You can prepare the rice, broccoli and cheese sauce the day ahead. Heat the cheese sauce to loosen it up.
Recipe Notes
This casserole is perfect for prepping the day ahead! You can prepare the rice, broccoli and cheese sauce the day ahead. The next day heat the cheese sauce to loosen it up.
