Wild Rice Cheddar Broccoli Bake
Cozy up with the comforting goodness of this Wild Rice Cheddar Broccoli Bake, a hearty casserole that’s sure to please the whole family. Packed with nutty wild rice, tender broccoli florets, and a creamy, homemade sharp cheddar cheese sauce, this dish is topped with a crispy blend of Parmesan and panko breadcrumbs for the perfect crunchy finish. It’s a delightful combination of textures and flavors, perfect as a vegetarian main or a standout side dish. With just 20 minutes of prep time and a golden-baked finish, this nutritious and satisfying recipe is great for weeknight dinners or holiday gatherings alike.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Rinse the wild rice under cold water, then combine it with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 40 minutes until tender. Drain any excess water.
While the rice cooks, bring a large pot of water to a boil. Add the broccoli florets and blanch them for about 2 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, making sure the mixture stays smooth. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Continue to whisk until the cheese is completely melted and the mixture is creamy.
In a large mixing bowl, combine the cooked wild rice, blanched broccoli, and cheese sauce. Mix until evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, and olive oil until crumbly. Sprinkle this topping over the casserole.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove the bake from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 34.9 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2939 mg | 226% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1034 mg | 22% | |
*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.
