Mushroom & Broccoli Rice Casserole

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12 Ingredients

Number of servings

2tablespoons unsalted butter
2tablespoons all-purpose flour
2 cups whole milk
2 cups vegetable stock
2teaspoons onion powder
2teaspoons garlic powder
250grams long grain white rice, rinsed
400grams mushrooms, sliced
1 pinch sea salt
1 pinch pepper
400grams frozen broccoli florets, thawed
200grams mozzarella, shredded

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This comforting and creamy one-pot casserole makes for a cheesy, quick and comforting midweek family meal.

Method

Step 1 of 5

Place a heavy bottomed pot set to medium-low-heat adding in the butter to melt. Once the butter has melted, stir in the flour using a wooden spoon cooking for 1 minute scraping down the bottom and edges of the pot.

Step 2 of 5

Whisk in half the milk whisking constantly until smooth and there are no longer any lumps. Whisk in the rest of the milk, vegetable stock, onion and garlic powder until combined. Pour in the rice and sliced mushrooms stirring until it starts to boil before covering the pot with a lid, reducing the heat down to low cooking for 15 minutes.

Step 3 of 5

Preheat the oven selecting the broil setting placing the oven rack to one of the lower sections with enough room to fit the size of your pot.

Step 4 of 5

Remove the lid from the rice, season with salt and pepper while lighty fluffing the rice using a large fork. Add and push the broccoli florets into the rice. Sprinkle the cheese overtop of the rice placing the pot into the oven for 3-5 minutes until the cheese is melted and golden brown.

Step 5 of 5

Let the casserole cool for a few minutes before dishing it out.