4cups(364g)fresh broccoli florets and stems, chopped - (stems should be finely chopped)
juice of 1/2 lemon
2tablespoons(28g)butter
¼cup(40g)chopped onions
1clovegarlic, minced
1stalk(40g)celery, chopped
¾cup(72g)minced mushrooms
1tablespoonflour
½teaspoonsalt
⅛teaspoonwhite pepper
freshly ground black pepper
Pinch(pinch)of red pepper flakes - optional
1(340 g)12-ounce can regular evaporated milk - or 3/4 cup heavy cream and 3/4 cup whole milk
1 ½cups(170g)shredded mild Cheddar cheese
1 ¼cup(250g)cooked rice - or use leftover rice
Instructions
Steam or microwave (about 3 minutes on HIGH) 4 cups fresh broccoli florets and stems, chopped until tender but still bright green. Squeeze juice of 1/2 lemon over broccoli.
Make cheese sauce:
Melt 2 tablespoons butter in a large skillet. Add 1/4 cup chopped onions, 1 clove garlic, minced, 1 stalk celery, chopped, and 3/4 cup minced mushrooms and saute until softened. Stir in 1 tablespoon flour and cook for about one minute to remove the raw flour taste. Whisk in 1 12-ounce can regular evaporated milk and continue whisking until slightly thickened. Season with 1/2 teaspoon salt, freshly ground black pepper, 1/8 teaspoon white pepper and a Pinch of red pepper flakes. Add 1 1/2 cups shredded mild Cheddar cheese and stir to melt.
Combine broccoli, 1 1/4 cup cooked rice, and cheese sauce. Turn into a 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350˚F (180˚C) until bubbly (around 30 minutes).
Notes
If not baking immediately, add 1/4 cup of milk (maybe more) to compensate for the moisture the rice absorbs while it sits.
We like 1-2 tablespoons of chopped jalapeños added to the cream sauce.
Microwave directions:
Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Add butter, onions, garlic, celery, and mushrooms to a 2-quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute after that to even out the cooking. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. The sauce will thicken more as it sits.
Combine broccoli, rice, and cheese sauce, then pour the mixture into a 1-1/2 quart greased casserole dish. Sprinkle with the remaining 1/2 cup cheese. Bake at 350˚F until bubbly (around 30 minutes).