CHEESY BROCCOLI RICE CASSEROLE

- 1 cup uncooked brown rice, cooked according to the package directions

- 3/4 pound broccoli, roughly chopped (4 or 5 cups) and steamed for about 5 minutes

- 2 tablespoons butter

- 1/4 cup diced onion

- 2 tablespoons whole-wheat flour

- 1 1/2 cups milk

- 1 1/2 cups grated sharp cheddar cheese

- 3/4 teaspoon salt

- 1/2 teaspoon yellow mustard

- Ground black pepper, to taste

2. Combine the cooked rice and broccoli in a large mixing bowl and set aside. 

3. Melt the butter in a medium sauté pan over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Sprinkle in the flour and cook for 1 or 2 minutes, until the flour begins to brown but doesn't burn, whisking almost continuously. 

4. Whisk in the milk, watching for lumps. Sprinkle in the cheese, salt, mustard, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of very thick gravy, less than 5 minutes. 

5. Pour the cheese sauce over the broccoli and rice. Mix thoroughly and spread evenly in an 8 x 8-inch baking dish. 

6. Sprinkle the casserole with the breadcrumbs and then drizzle (or spray) enough olive oil over the top to coat the breadcrumbs. 

7. Bake for 12 to 14 minutes, or until the breadcrumbs are nicely browned. Serve warm. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014