Emerald Rice Bake Broccoli
Transform your weeknight dinners with this irresistible Emerald Rice Bake Broccoli—a comforting, cheese-laden casserole that’s as nourishing as it is indulgent. This dish combines tender broccoli florets, fluffy white rice, and a velvety sauce made with heavy cream, sharp cheddar, and savory Parmesan, all infused with aromatic garlic, onions, and a touch of thyme. Baked to golden perfection with optional crispy breadcrumbs on top, this hearty vegetarian recipe is perfect for feeding the whole family or meal prepping for busy weeks. Serve it as a flavorful side or a satisfying main, and don’t forget the fresh parsley garnish for a final pop of color and freshness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup white rice, uncooked
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or butter and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the broccoli florets to the skillet and sauté for 3-4 minutes until they begin to soften. Remove the mixture from heat and set aside.
In a medium pot, combine the uncooked rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a mixing bowl, whisk together the heavy cream, 1.5 cups of cheddar cheese, grated parmesan cheese, dried thyme, salt, and black pepper until well combined.
Transfer the cooked rice to the prepared baking dish, spreading it out evenly. Layer the broccoli mixture on top of the rice.
Pour the creamy cheese mixture evenly over the broccoli and rice. Gently stir to ensure the sauce coats all the ingredients.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top, followed by the breadcrumbs (if using) for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before garnishing with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
