Broccoli, Cheddar and Rice (or Farro) Casserole
Source: combination of recipes
2 cups cooked rice or farro
3 cups broccoli florets and stems, chopped into 1 inch pieces
opt: roasted red pepper strips, sauteed mushrooms
2 T olive oil
1 med onion, chopped
1 garlic clove, minced
2 T flour
1/2 teaspoon ground mustard powder
1 tsp kosher salt
1-2/3 cup milk
8 ounces cheddar cheese, coarsely grated, divided
2 ounces parmesan or grana padano
Cook broccoli in salted, boiling water for 3 minutes, drain and set aside.
Saute onion in oil in large saucepan until softened. Add garlic and cook until fragrant, about 30 seconds.
Add flour, mustard powder, and salt, stir until smooth, cook for one minute.
Slowly stir in milk, cook until thickened, cook for one minute.
Add half of cheddar cheese and all of parmesan, stir until cheese is melted and smooth. Stir in rice, broccoli and optional ingredients.
Pour into 9x9 inch or 2 quart greased or sprayed baking dish, top with remaining cheddar cheese.
Bake at 400 for 20-25 minutes or until browned and bubbly.