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Ingredients
1/2 uncooked rice
5 water
1 kosher salt
1/4 butter, unsalted
1/2 kosher salt
1 pepper
1 chopped white onion
1 minced garlic
1 sliced mushrooms
3 broccoli (or 1 head of broccoli, cut into florets)
1
1/4 butter, unsalted
1/4 flour
1/2 kosher salt
1 pepper
1/2 cayenne pepper
2 chicken broth
2 half and half
1 dried parsley
2 cheddar cheese (grated)
Directions
- Preheat oven to 375°
- Bring 5 cups water to boil, add rice and salt. Cover, and reduce heat to VERY low. Allow to simmer for approximately 15-20 minutes until all the liquid is absorbed. Do not remove the lid. Turn off heat, fluff, replace lid, and allow to sit until sauce is ready.
- Bring another pot of water to boil and add rinsed broccoli florets. Boil for approximately 10 minutes, or until the broccoli is softened but still firm. Drain and rinse in a cold-water bath to stop the cooking.
- Meanwhile, heat a large sauté pan over medium high heat; add 1/4 cup butter, or olive oil. Once the butter/oil is hot, add onion and garlic and sauté for a couple of minutes. Add mushrooms, and cook for a few more minutes until the mushrooms are cooked through. Add the sausage coins and cook until they are heated through. Transfer the contents of the pan to a plate and keep warm.
- In the same sauté pan, melt 1/4 cup butter over medium heat. Add 1/4 cup flour and stir until all the lumps are gone. Cook stirring constantly for 1-2 minutes, allowing the roux to brown slightly, and get a nutty aroma. Add salt and pepper.
- Add chicken broth to the roux, stir until combined, and bring to a soft simmer. This will form a type of gravy; once it starts to come together, add the half and half, stirring constantly. Bring to a low boil, and simmer until the sauce is thickened. Approximately 5-10 minutes. Add cayenne and parsley, and re-season with salt and pepper to taste.
- Add the onion, mushroom, and sausage mixture to the rice pan. Add the sauce to the rice pan, cooked broccoli, and 1 cup of grated cheese. Stir gently to combine. Pour into a large (13X9 or larger) baking pan and spread evenly. Layer with remaining cheddar cheese.
- Bake for 15 minutes, uncovered. Allow to rest for 5 minutes and serve.
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