3 cups cooked wild rice
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons all-purpose flour
1 1/2 cups milk or light cream
Salt and pepper to taste
1 1/2 teaspoons fresh basil, chopped or 1/2 teaspoon dried basil, crushed
12 ounces broccoli, cut into florets and steamed 5 minutes
1 cup shredded Swiss or Cheddar cheese
1/4 cup slivered almonds, toasted


1. Preheat oven to 350 degrees F. Spoon cooked wild rice into the bottom of a lightly greased 12 x 8-inch casserole dish. To prepare sauce, in a medium saucepan, melt butter; add shallots. Cook over low heat until softened, about 2 minutes.
2. Stir in flour; add milk or light cream all at once. Add salt and pepper to taste and basil; simmer and stir until sauce becomes thickened and bubbly. Cook 1 minute more.
3. Spoon half of the sauce over wild rice; top sauce layer with broccoli spears. Spoon remaining sauce over broccoli. Sprinkle with Swiss or Cheddar and almonds. Bake, covered, for 20 to 30 minutes or until heated through.

Recipe Courtesy of Freida's, The Specialty Produce People.

To obtain 3 cups of cooked wild rice, start with 3/4 cup uncooked rice.

Broccoli & Wild Rice Casserole
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