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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

  1. Make sure you rinse well before you cook to remove any particles.
  2. In a sauté pan over medium-low heat, add olive oil and onions.
  3. Cook until soft then add the garlic.

  4. Cook until garlic just starts to become golden, then add the wine and reduce to a syrup.

  5. 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.

  6. Cook for 60 to 70 minutes or until the rice has split open.

  7. Every stove cooks differently, so if you still have some water left, just drain it.

  8. * 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

  1. Preheat oven to 425 degrees

  2. Line a baking sheet with parchment paper.  Chop the broccoli into small pieces and toss together with the oil, salt, and pepper.

  3. Spread out on the baking sheet and place it on the middle rack.

  4. Roast for 20 - 25 minutes or until broccoli is as charred as you like it. Set aside.

Cheddar Sauce

  1. 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.

  2. Add milk/half and half a little at a time while whisking constantly.  It will seize up at first, this is ok.

  3. 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

  1. Preheat oven to 375 degrees F.

  2. 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.

  3. Sprinkle a 1/2 cup of cheese over the rice and top with the broccoli.

  4. Pour the cheese sauce over the top and sprinkle on the remaining cheese.

  5. Scatter the torn basil evenly over the top of the casserole and lightly press it down.
  6. Transfer to the oven and bake for 30 - 35  minutes, until the basil is crispy and dark in color.
  7. Remove from the oven and serve.

  8. 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.