Broccoli Rice Gratin Recipes

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Steps:

• Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside.
• Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
• Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
• Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot.

Steps:

• Preheat oven to 350°. In a large saucepan, bring water, butter and onion to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes or until water is absorbed. , Stir in broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, 30-35 minutes or until bubbly.,

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Steps:

• Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.
• In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.
• Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

Steps:

• Preheat oven to 450 degrees. Use 1 tablespoon butter to butter a 9x9 or 9x13 baking dish.
• Steam broccoli until crisp-tender, about 5 minutes.
• Melt 3 tablespoons of the butter in a medium saucepan. Whisk in the flour until smooth. Cook, stirring, for 1 minute.
• Add the milk, salt, and nutmeg and bring to a boil while stirring constantly. Lower heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper.
• Put the broccoli in the prepared baking dish. Sprinkle with half of the cheese and pour on the white sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a small skillet. Add the bread crumbs and cook, stirring, until lightly browned.
• Cover the gratin with the breadcrumbs. Bake at 450 for about 20 minutes, or until lightly browned and bubbly.

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
• Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
• Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

Steps:

• Preheat oven to 375 In a large fry pan, melt butter.
• Add onion and garlic and cook for 1 min over med heat.
• Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
• Stir in broccoli, milk and parm cheese.
• Mix well and pour into a buttered 6 cup casserole dish.
• Cover and bake for 35 min or until tender.
• Meanwhile, to make crumb topping, toss together all ingredients and set aside.
• Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
• Broil for 1 to 2 min until golden.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
• Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
• Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
• Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

Steps:

• Preheat oven to 350°F.
• Put broccoli and pepper into a saucepan, add 3/4 cup water and most of butter.
• Simmer for 5 minutes or until broccoli is just tender.
• Use remaining butter to grease a casserole dish.
• Whisk the eggs and milk in the casserole dish and mix in 3/4 of the cheese.
• Season with salt and pepper to taste.
• Stir in broccoli and peppers with 1 spoonful of its cooking juice.
• Blitz the bread to make crumbs and then mix crumbs with remaining cheese.
• Sprinkle over the top.
• Bake for around 20 minutes or until the dish has set and the top is golden.

Steps:

• Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
• Stir in the rice until coated.
• Stir in the broth and salt; heat to boiling.
• Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
• Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
• When the rice is cooked, stir in the ¼ cup cheese and the butter.
• Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

Steps:

• In a large bowl, combine the rice, cheese, egg substitute and garlic salt. Press firmly into a 2-qt. baking dish coated with cooking spray. Bake at 375° for 10 minutes. , Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 in. boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender., In a large bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean.

Steps:

• Cook rice according to package directions.
• Cook broccoli according to package directions.
• When broccoli is cooked, use paper towels to absorb any excess water.
• Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
• Pour into casserole dish.
• Bake in pre-heated oven at 350 degrees for 20-30 minutes.

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.