Now that I’m 57, those canning days are some of the best memories. Dad had a garden of at least 1 acre and his children (slaves) spent the summer weeding/watering the garden. Junk food/processed food not allowed in our house. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Season generously with salt and pepper.Ĭombine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Remove pan from heat and stir in 1/3 of grated cheese until melted. Stir in smooth Dijon mustard if you didn’t use mustard powder. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Slowly drizzle in milk, whisking constantly, then broth. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Melt remaining 2 tablespoons butter in pan over medium heat. You can use this same pan to make the cheese sauce. Cook in boiling, well-salted water for 2 to 3 minutes, then drain. Peel broccoli stems and dice them into large chunks. If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Once melted, add onion and saute until translucent, about 5 minutes. Heat 1 tablespoon butter in a medium saucepan over medium heat. Seven years ago: Indian-Spiced Cauliflower and Potatoes + Red Lentils with Cabbageīroccoli, Cheddar and Wild Rice Casseroleġ/4 teaspoon ground mustard powder or 1/2 teaspoon smooth DijonĢ/3 cup low-sodium vegetable or chicken broth Six years ago: Homemade Devil Dog or Hostess Cake Talk to me: What foods did you envy at friends houses that you were denied at your own? And what do you think my son’s food blog will be called? (I vote for “My Mother Was a Terrible Cook!” which is my favorite line from Big Night.)įour years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tartįive years ago: Devil’s Chicken Thighs with Braised Leeks Certain members of our family will only eat broccoli and rice if they arrive separately on his plate, thank you very much, and I cannot wait until he has a food blog one day to air these injustices, too. I have zero regrets we were too busy eating it to consider how heretical it might be. Lacking warm memories that would anchor my plans to the original iteration of the dish, I instead made this, a wild rice casserole with broccoli and, yes, cheddar cheese sauce, broiled until crisp on top. And this here is my way (published on an internet website no less!) which is to say, look, I totally failed. “I guarantee it will be disappointing.”įeh, I say, let people cook however they want. “Google ‘broccoli casserole’ and make the first recipe you find,” he challenged. And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. One friend gushed that it was the only way he’d eat broccoli growing up, another asked me to please bring it back in style, but the girl at the coffee shop this morning said it “smelled disgusting and was often made with Cheez-Whiz,” (sigh, another magical food on the Denied list). That said, among people I’ve interrogated, reviews are mixed. Unfamiliar with the dish, I asked around and it turns out, I really do seem the only person who has never had it. Childhood was tough! Even now as (theoretically) an adult, I routinely hear about wondrous foods that I have never even once experienced, such as the broccoli-cheese casserole that someone (was it you?) requested I try my hand at earlier this year. Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmallows, and popcorn in that thing that unspirals itself and expands in the oven, like, whoa.
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