Cheddar, broccoli, and rice casserole

I  challenge the "title" of this recipe because normally a casserole involves meat and vegetable proteins and carbohydrates in every pan.  A casserole is a complete and packed meal in itself. This is definitely not a not a Minnesota "hot dish"  because it does not use any potato  base, like potato chips, hash browns, tater tots or any type of cream soup.  This is just a hearty side dish! We paired it with oven roasted chicken breasts.

1 shallot
5 oz Broccoli
1 oz Cheese and Garlic Croutons
1/4 cup Parboiled White Rice
3 fl. oz Heavy Whipping Cream
3 oz cheddar Cheese.

• Peel and slice shallot.
• Cut broccoli into bite-size pieces.
• Crush croutons in to coarse crumbs.

Place a small pot over medium heat. Add 1 tsp. olive oil and shallots to hot pot. Cook until slightly softened, Add rice and 3/4 cup water to pot. Bring to a boil. Reduce to simmer, cover and cook until rice is tender, 12-15 mins. Stir in cream and 1/3 cup water. Increase heat to medium-high and bring to a boil. Add broccoli and cook, stirring occasionally, until tender, 3-4 mins. Removed from burner and season with 1/4 tsp salt. cut cheddar in to small pieces and stir into pot until melted.

Tupps Tidbits: Don’t text and broil. Pay close attention while the broccoli casserole is in the broiler.

We both enjoyed this side dish. It was not over creamy, which was good.  It will pair well with lots of different meals and probably a good one to bring to Thanksgiving or Christmas.  This recipe is a KEEPER at our house!

Where did we find this?  homechef.com