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Wild Rice And Broccoli

Wild Rice and Broccoli recipe image
This comforting casserole combines nutty wild rice with tender broccoli florets, enveloped in a rich, creamy parmesan sauce. The earthy depth of the wild rice pairs perfectly with the fresh crunch of celery and the mild sweetness of the broccoli. A simple routh-based sauce thickens with milk and lemon juice, creating a velvety texture that coats every bite. It&# 226;€™s an ideal side dish for family dinners or holiday gatherings, offering a hearty yet elegant option that appeals to both adults and children. Easy to prepare and bake, this dish brings warmth and flavor to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 66.9
Description
This comforting casserole combines nutty wild rice with tender broccoli florets, enveloped in a rich, creamy parmesan sauce. The earthy depth of the wild rice pairs perfectly with the fresh crunch of celery and the mild sweetness of the broccoli. A simple routh-based sauce thickens with milk and lemon juice, creating a velvety texture that coats every bite. It&# 226;€™s an ideal side dish for family dinners or holiday gatherings, offering a hearty yet elegant option that appeals to both adults and children. Easy to prepare and bake, this dish brings warmth and flavor to any table.
Ingredients
  • 3/4 cup Wild rice
  • 1 cup Sliced celery
  • 2 Oz packages frozen
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1/4 tsp Salt
  • 1 Chicken bouillon cube, crushed
  • 2 cups Milk
  • 1/2 cup Parmesan cheese, divided
  • 1 tbsp Lemon juice
  • 1 bunch Broccoli spears, cooked
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Cook wild rice according to package instructions until tender but still firm.
  3. 3
    In a large bowl, combine the cooked wild rice and sliced celery.
  4. 4
    Spoon the rice mixture into a greased 2-quart shallow casserole dish, spreading it evenly.
  5. 5
    Arrange the cooked broccoli spears over the top of the rice mixture.
  6. 6
    In a small saucepan over medium heat, melt the butter.
  7. 7
    Whisk in the flour, salt, and crushed bouillon cube to form a paste.
  8. 8
    Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth.
  9. 9
    Remove from heat and stir in 1/4 cup of the Parmesan cheese and the lemon juice.
  10. 10
    Pour the cheese sauce evenly over the broccoli and rice.
  11. 11
    Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
  12. 12
    Bake for 20 minutes, or until heated through and the top is lightly golden.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 66.9kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 22.0mg1%
Total Carbohydrate 14.4g5%
Dietary Fiber 1.1g5%
Sugars 0.8g
Protein 1.6g4%

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

Note

If using frozen broccoli, thaw and drain well before arranging in the casserole to prevent excess water from thinning the sauce.

For a vegan version, substitute butter with olive oil or vegan butter, use vegetable broth instead of chicken bouillon, and use a plant-based parmesan alternative.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes or in the microwave.

Keywords: wild rice, broccoli, casserole, parmesan, creamy, side dish, lemon, celery, baked, comfort food, vegetarian, easy dinner, holiday side, roux
Read it online: https://www.chefs-mate.com/recipe/wild-rice-and-broccoli/