Slow-Cooker Cheesy Rice with Broccoli

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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.

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Prep Time:
20 mins
Additional Time:
4 hrs 20 mins
Total Time:
4 hrs 40 mins
Servings:
6
Yield:
1 casserole

Ingredients

  • 1 tablespoon unsalted butter

  • 1 (8 ounce) package sliced white mushrooms

  • 1 cup chopped yellow onions (from 1 onion)

  • 1 ½ cups uncooked brown rice

  • 2 garlic cloves, minced (about 2 teaspoons)

  • 3 ½ 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)

  • 1 ½ ounces Parmesan cheese, grated (about 1/3 cup)

  • 1 tablespoon Chopped fresh flat-leaf parsley

Directions

  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.

Tips

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 Facts (per serving)

437 Calories
11g Fat
49g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 437
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 12g 24%
Total Fat 11g 14%
Saturated Fat 6g 30%
Sodium 584mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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