Ingredients:

  • 2 cups cooked long-grain white rice (370g)
  • 3 cups fresh broccoli florets (about 300g)
  • 1 cup shredded sharp cheddar cheese (110g)
  • 1 cup sour cream (240ml)
  • 1/2 cup milk (120ml)
  • 1/2 cup chopped onion (75g)
  • 2 cloves garlic, minced
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • 1/2 teaspoon paprika (2g)
  • 1 tablespoon olive oil (15ml)
  • 1 cup crushed crackers or breadcrumbs (100g)
  • 2 tablespoons melted butter (30g)

Instructions:

  1. Preheat Oven: Set your oven to 350°F (175°C).
  2. Cook Broccoli: In a pot of boiling water, blanch the broccoli for 3-4 minutes until vibrant green, then drain and set aside.
  3. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent (about 3-5 minutes).
  4. Combine Ingredients: In a large bowl, mix the cooked rice, blanched broccoli, sautéed onions, shredded cheddar, sour cream, milk, salt, pepper, and paprika until well combined.
  5. Transfer to Dish: Pour the mixture into a greased casserole dish and spread it evenly.
  6. Top (optional): If desired, mix crushed crackers with melted butter and sprinkle over the casserole for added crunch.
  7. Bake: Place in the oven and bake for 25-30 minutes, or until bubbling and golden on top.
  8. Cool & Serve: Let the casserole sit for a few minutes before serving. Enjoy!