You can, of course, use store-bought, but if you’re curious about getting away from products that have a curiously long shelf life, Leake’s book is a great way to kickstart your effort.
Cheesy Broccoli Rice Casserole
1 cup uncooked brown rice, cooked according to the package directions
3/4 lb. broccoli, roughly chopped (4 or 5 cups) and steamed for about 5 minutes
2 Tbsp. butter
1/4 cup diced onion
2 Tbsp. whole-wheat flour
1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese
3/4 tsp. salt
1/2 tsp. yellow mustard
Ground black pepper, to taste
1/2 cup homemade whole-wheat breadcrumbs
Extra-virgin olive oil
Preheat the oven to 400 degrees. Combine the cooked rice and broccoli in a large mixing bowl and set aside.
Melt the butter in a medium sauté pan over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Sprinkle in the flour and cook for 1 or 2 minutes, until the flour begins to brown but doesn’t burn, whisking almost continuously.
Whisk in the milk, watching for lumps. Sprinkle in the cheese, salt, mustard and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of very thick gravy, less than 5 minutes.
Pour the cheese sauce over the broccoli and rice. Mix thoroughly and spread evenly in an 8-inch-by-8-inch baking dish. Sprinkle the casserole with the breadcrumbs and then drizzle (or spray) enough olive oil over the top to coat the breadcrumbs. Bake for 12 to 14 minutes, or until the breadcrumbs are nicely browned. Serve warm. Serves 4 to 6.
— From "100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love" by Lisa Leake (William Morrow, $29.99)
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