Servings: 6

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Broccoli and White Rice Casserole


3 cups Wild Rice, cooked (3/4 cup uncooked = 3 cups cooked)
2 tablespoons butter or margarine
2 tablespoons Frieda’s Shallots, finely chopped
2 tablespoons flour
l 1/2 cups milk or light cream
Freshly ground black pepper
l 1/2 teaspoons fresh basil, chopped, or 1/2 teaspoon dried basil, crushed
3/4 pound broccoli, cut into spears and steamed 5 minutes
1 cup shredded Swiss or cheddar cheese
1/4 cup slivered almonds, toasted


Spoon cooked wild rice into the bottom of a lightly greased 12×8-inch casserole dish. To prepare sauce, in a saucepan, melt butter or margarine. Add shallots. Cook for 2 minutes over low heat. Stir in flour. Add milk or light cream all at once. Add pepper to taste and basil; cook and stir till sauce becomes thickened and bubbly. Cook 1 minute more. Spoon half of the sauce over wild rice; top sauce layer with broccoli spears. Spoon remaining sauce over broccoli. Sprinkle with the cheese and almonds. Bake in 350˚F oven, covered, for 20 to 30 minutes or till heated through.