Roasted Broccoli Wild Rice Casserole
A creamy, cheesy casserole made with tender roasted broccoli and rice. Delicious, filling, and perfect for a vegetarian meal.
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 teaspoon ground mustard
  • 1 pinch fresh grated nutmeg
  • 1 cup whole milk
  • 1 cup vegetable broth
  • ½ cup grated white cheddar
  • Sea salt and fresh ground pepper, to taste
To put together:
  • 3 cups cooked wild rice or brown rice
  • ½ cup grated white cheddar
  • ¼ cup grated Parmigiano Reggiano
  1. Preheat oven to 425 degrees F.
  2. Toss the broccoli with the oil and pinch of salt and pepper, lay on a baking sheet, and roast until tender and lightly charred, about 20-30 minutes. Remove from oven and turn heat down to 375.
  3. Make the sauce. Melt the butter in a heavy pot, add the flour and cook for 3-4 minutes. Add mustard and nutmeg.
  4. Whisk in the milk and the broth, and bring to a boil, continuously whisking.
  5. Turn off heat and stir in the cheese.
  6. Lightly butter a casserole dish and add the rice, sauce, and broccoli. Stir and sprinkle with cheddar and Parmigiano Reggiano.
  7. Bake for 20-30 minutes, until cheese is bubbly. Let cool slightly before serving.
Recipe by Tiny Red Kitchen at