📝 About This Recipe
This isn't your average cafeteria side dish; it's a sophisticated reimagining of a classic American comfort staple. We swap processed cheese for a velvety, homemade Mornay sauce infused with sharp cheddar and nutty Gruyère, creating a luxurious coat for tender-crisp broccoli florets and aromatic basmati rice. The addition of a buttery, toasted pecan and panko topping provides a sophisticated crunch that elevates this casserole to centerpiece status.
🥗 Ingredients
The Base
- 1.5 cups Basmati or Long-Grain White Rice (uncooked, rinsed thoroughly)
- 2.5 cups Chicken or Vegetable Broth (to cook the rice for extra flavor)
- 5-6 cups Fresh Broccoli Florets (cut into bite-sized pieces)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Cheese Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1.5 cups Sharp Cheddar Cheese (freshly grated)
- 1 cup Gruyère Cheese (freshly grated)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1/2 teaspoon Smoked Paprika
- to taste Kosher Salt and Black Pepper
The Topping
- 3/4 cup Panko Breadcrumbs
- 1/2 cup Pecans (finely chopped)
- 2 tablespoons Melted Butter
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
In a medium saucepan, combine the rinsed rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork and set aside.
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3
While the rice cooks, steam the broccoli florets for just 3-4 minutes until bright green and tender-crisp. Do not overcook, as they will soften further in the oven. Drain well.
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4
In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and whisk constantly for 2 minutes to create a light roux (it should smell slightly nutty).
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6
Slowly pour in the warm milk while whisking vigorously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
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7
Remove the sauce from heat. Stir in the Dijon mustard, smoked paprika, salt, pepper, and 2 cups of the combined cheeses (save the remaining 1/2 cup for the top). Stir until smooth and melted.
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8
In a large mixing bowl, combine the cooked rice, steamed broccoli, and the cheese sauce. Fold gently until everything is evenly coated in that liquid gold.
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9
Transfer the mixture into your prepared baking dish, spreading it out into an even layer.
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10
In a small bowl, toss together the panko breadcrumbs, chopped pecans, melted butter, and the remaining 1/2 cup of cheese.
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11
Sprinkle the topping evenly over the casserole. Bake for 20-25 minutes, or until the sauce is bubbling at the edges and the topping is a deep golden brown.
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12
Remove from the oven and garnish with fresh parsley. Let it rest for 5-10 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting into a smooth sauce. If the rice seems too dry after cooking, add a splash of milk to the final mixture to ensure a creamy result. For a vegetarian version, stick to vegetable broth; for a heartier meal, stir in 2 cups of shredded rotisserie chicken. To prevent a soggy casserole, ensure the broccoli is drained and patted dry after steaming. If the topping browns too quickly, tent the dish loosely with foil for the final 10 minutes of baking.
🍽️ Serving Suggestions
Pair with a crisp, dry White Wine like a Sauvignon Blanc or an unoaked Chardonnay. Serve alongside a simple roasted lemon-herb chicken breast or grilled pork chops. A bright, acidic arugula salad with a lemon vinaigrette cuts through the richness of the cheese beautifully. For a cozy vegetarian dinner, serve with a side of roasted honey-glazed carrots.