Slow-Cooker Cheesy Rice with Broccoli

Slow-Cooker Cheesy Rice with Broccoli

2 Reviews
From: Everyday Slow Cooker

This dish is sure to be a kid favorite that adults will crave, too. Broccoli and cheese is a classic pairing for a reason, and when served with rice and umami-rich mushrooms, the combo is even more comforting. Garnish with shaved Parmesan and additional kosher salt and black pepper, if desired.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon unsalted butter
  • 1 (8 ounce) package sliced white mushrooms
  • 1 cup chopped yellow onions (from 1 onion)
  • 1½ cups uncooked brown rice
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 3½ cups unsalted vegetable stock
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups fresh broccoli florets (about 8 ounces), cut into smaller pieces
  • ¼ cup whole milk
  • 4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
  • 1½ ounces Parmesan cheese, grated (about ⅓ cup)
  • Chopped fresh flat-leaf parsley (optional)

Preparation

  • Prep

  • Ready In

  1. Heat the butter in a large nonstick skillet over medium-high. Add the mushrooms and onions, and cook, stirring often, until softened and lightly browned, about 5 minutes. Add the rice and garlic; cook, stirring often, until toasted and fragrant, about 2 minutes. Transfer the vegetable mixture to a 5- to 6-quart slow cooker. Add the stock, salt, and pepper, stirring to combine. Cover and cook on LOW until the rice is almost tender, 3 hours and 30 minutes to 4 hours. Stir in the broccoli and milk; cover and cook until the broccoli and rice are tender, about 40 more minutes.
  2. Turn off the slow cooker; add the cheeses, stirring to combine. Cover and let stand until the cheese is melted, about 10 minutes. Garnish with the parsley, if desired.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the butter in the inner pot. Press SAUTÉ [Normal], and heat until melted, swirling to coat the bottom of the pot. Add the mushrooms and onions; cook uncovered, stirring often, until softened and lightly browned, about 5 minutes. Add the rice and garlic; cook uncovered, stirring often, until toasted and fragrant, about 2 minutes. Stir in the stock, salt, and pepper. Turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the rice is almost tender, about 4 hours. Stir in the broccoli and milk. Lock the lid, ensuring that the Pressure Valve is turned to "Venting." Cook on SLOW COOK [Normal] until the broccoli and rice are tender, about 40 more minutes. Complete Step 2.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 437 calories; 11 g fat(6 g sat); 5 g fiber; 49 g carbohydrates; 12 g protein; 5 g sugars; 0 g added sugars; 584 mg sodium;
  • Carbohydrate Servings:

Reviews 2

November 08, 2019
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By: ChefsMom
Followed the recipe exactly-found it bland-needs some spice or acid otherwise the rice and cheese just overwhelm in a meh way- suitable for someone who wants no spice no kick
October 29, 2019
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By: Jessica Ball
best flavor combo
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