1 cup cooked wild rice (https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709)
1 pound broccoli
2-3 tablespoons butter, olive oil, or a combination
1 small onion, diced
1 garlic clove, minced or pressed
2 tablespoons all-purpose flour1 cup whole milk
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
8 ounces (or more!) cheddar cheese, coarsely grated
Freshly ground black pepper
Cook the wild rice. This can be done in advance, and stored in the fridge for a few days.
Chop broccoli & stems into small/medium pieces, and boil for only about 1-2 minutes in salted water. Drain and put aside.
Pre-heat your oven to 350.
In a skillet at medium high heat, put a few tablespoons of whatever fat you're using, and the garlic & onions. After about 3-5 minutes, when the onions are translucent, add one more tablespoon of fat, and when it's incorporated, sprinkle flour over onion mixture. Stir and cook until it smells toasty, then add milk and whisk until the mixture is creamy. Add the mustard and cayenne, and keep whisking until it's fully incorporated.
Remove the mixture from the heat, and stir in most of the cheese, reserving some for the top. Fold in the cooked wild rice and the cooked broccoli. Put the entire mixture into a casserole pan, and cover with the remaining cheese.
Bake for 20-30 minutes, and if needed broil for 3-5 minutes to get the top cheese toasty.
Alternative: you can do this same recipe in individual ramekins - just sub them for the casserole dish:
Enjoy!
(Inspired by https://smittenkitchen.com/2014/03/broccoli-cheddar-and-wild-rice-casserole)
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