Broccoli Cheddar Rice Bake

Ingredients

• 4 cups cooked long-grain rice, freshly cooked or safely refrigerated
• 1 pound broccoli florets, cut into bite-size pieces
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium vegetable broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded sharp cheddar, divided
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil

Method

1. 01

   Heat the oven to 400°F (200°C). Lightly butter or oil a 9-by-13-inch baking dish. If cooking rice now, prepare enough to yield 4 cups cooked; rice-cooking time is additional.

2. 02

   Steam the broccoli over simmering water for 3–4 minutes until bright green and just tender. Drain very well so it does not water down the sauce.

3. 03

   Melt the butter in a large saucepan over medium heat. Cook the onion for 5 minutes. Stir in the flour and cook, stirring constantly, for 1 minute.

4. 04

   Gradually whisk in the milk and broth until smooth. Add the mustard, garlic powder, salt, and pepper. Simmer for 3–5 minutes, whisking, until the sauce coats a spoon. Remove from the heat and stir in 1 1/2 cups cheddar until melted.

5. 05

   Fold in the cooked rice and drained broccoli. Spread in the baking dish. Scatter the remaining 1/2 cup cheddar on top. Mix the panko with the olive oil and sprinkle evenly over the cheese.

6. 06

   Bake for 20–25 minutes until bubbling around the edges, golden on top, and at least 165°F (74°C) in the center if using chilled rice. Let stand for 5 minutes. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat to 165°F (74°C).