Broccoli Cheese Wild Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ cup sweet onion finely diced
- ½ cup celery finely diced
- 2 whole carrots peeled and finely diced
- 2 cloves garlic minced
- 3 teaspoons fresh thyme plus more for serving
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups wild rice blend I like Ralston’s Nature's Blend
- 2 cups broccoli florets
- 1 cup white cheddar cheese shredded
- 1 cup Gouda cheese shredded
- ½ cup heavy cream
Instructions
- Preheat oven to 425 degrees F.
- In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, carrots, and garlic. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
- Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, ½ cup of the Gouda cheese, and the heavy cream cream. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.
- Bake casserole in the oven for 20 minutes, or until the cheese begins to brown. Serve warm.
Nutrition
Calories: 198kcalCarbohydrates: 3gProtein: 8gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 452mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 611IUVitamin C: 16mgCalcium: 230mgIron: 1mg
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