Ingredients:

  • ½ cups Long-grain White Rice (dry measurement, cooked)
  • cups Fresh Broccoli Florets
  • Tablespoons Unsalted Butter (for aromatics)
  • ½ cup Yellow Onion, finely chopped
  • cloves Garlic, minced
  • Tablespoons Unsalted Butter (for roux)
  • Tablespoons All-Purpose Flour
  • cups Whole Milk
  • cups Sharp Cheddar Cheese, freshly grated
  • teaspoon Dijon Mustard
  • ½ teaspoon Worcestershire Sauce
  • ¾ teaspoon Salt (or to taste)
  • ½ teaspoon Freshly Ground Black Pepper (or to taste)
  • cup Panko Breadcrumbs
  • ¼ cup Parmesan Cheese, finely grated
  • Tablespoons Melted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure rice is cooked according to package directions and set aside.
  2. Blanch or lightly steam the broccoli florets until tender-crisp. Immediately plunge them into ice water to stop cooking, then drain thoroughly.
  3. In a large skillet, melt 2 Tbsp of butter over medium heat. Sauté the chopped onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  4. Make the Roux: In a medium saucepan, melt the remaining 4 Tbsp of butter over medium heat. Whisk in the all-purpose flour constantly for 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in the cold milk until the mixture is completely smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  6. Remove the thickened sauce from the heat. Stir in the Dijon mustard, Worcestershire sauce, salt, and pepper. Gradually stir in the grated Cheddar cheese until fully melted and smooth.
  7. Gently fold the cooked rice, the sautéed onion/garlic mixture, and the blanched broccoli into the cheese sauce until everything is evenly coated.
  8. Pour the entire mixture into the prepared casserole dish. In a small bowl, toss the Panko breadcrumbs and Parmesan cheese with 2 Tbsp of melted butter until coated, then sprinkle evenly over the casserole.
  9. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  10. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set slightly.