Cheesy Broccoli and Rice Casserole

As I was making this casserole, I had my doubts about it. There was a lot of liquid and I had to cook it longer than the recipe called for. I actually did not wait for most of the liquid to evaporate, cause I was on a time crunch to get dinner served. But once I took a bite, I was shocked! The casserole had so much flavor. Even with the casserole having being a little bit too liquidy, it was very flavorful and one I will make again.

Cheesy Broccoli and Rice Casserole

Ingredients:

• 1 1/2 cups uncooked brown rice
• 1 cup white wine
• 2 1/2 cups half and half
• 2 1/2 cups low sodium chicken broth
• 2 tablespoons Dijon mustard
• 5 cups fresh broccoli florets
• 2 cups shredded cheddar cheese

Directions:

1. Cook the rice according to package directions.
2. Preheat oven to 350º F. Lightly spray a 9x13 baking dish with cooking spray.
3. In a medium saucepan combine the white wine and chicken broth. Bring the mixture to a full boil, over high heat.
4. Meanwhile whisk together the half and half and Dijon mustard until well blended.
5. Lower the heat to medium and add in the half and half mixture. Stir until the mixture comes to a simmer and is well blended.
6. Add in the broccoli and cook until tender crisp, about 3-5 minutes.
7. Remove the saucepan from the heat and add in the rice and 1 1/2 cups of the cheese. Stir to combine.
8. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
9. Bake for 30-45 minutes or until most the of the liquid is gone.

Enjoy!!!

Nutrition Facts
Serves: 10
Amount Per Serving
Calories 251
Total Fat		13.7g
Saturated Fat		8g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		54g
Sodium		424.2g
Potassium		144g
Total Carbohydrates		18.4g
Dietary Fiber		1.8g
Sugars		2.8g
Protein		10.6g
Vitamin A 14.3% Vitamin C 68%
Calcium 26.6% Iron 3.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from A Dish of Daily Life.