Broccoli and Rice Casserole

Gently cook earthy bites of fresh broccoli with fragrant kernels of Jasmine rice in a rich chicken stock and milk along with sautéed sweet onion and mushrooms, plus a pinch of herbs. Complete this classic casserole by stirring in Fontina cheese with a touch of nutmeg and more creaminess with a spoonful of mayonnaise and sour cream. Finish by topping this dish with more cheese then bake it until hot and bubbly, through and through. It’s a Southern staple and no holiday spread is complete without it.

I don’t recall a holiday dinner at Grace Pearl’s without a broccoli and rice casserole. It was one of her signature dishes. Creamy, comforting and layered with cheese. Many of the original recipes for this dish used the convenience of frozen broccoli and canned soup to help with the sauce. But making it with fresh broccoli and Jasmine rice cooked in a sauce from scratch raises the bar. The base of the sauce includes sweet onions, celery and mushrooms sautéed in olive oil and butter. Add flour to create a roux, a touch of thyme and parsley along with chicken stock and milk to round out the sauce. The broccoli and rice cook in this sauce until both are tender, soaking up those flavors in the process.

Then stir in shredded Fontina cheese with it’s subtle nuttiness and mayonnaise (the real stuff, not the “dressing” version) plus some sour cream – and a generous sprinkling of nutmeg.

Top with more cheese and bake, letting the cheese melt throughout the dish. This makes a big casserole but you can easily cut the recipe in half for smaller crowds.

This holiday season pull out those cherished family recipes to help to keep your spirits warm!

Broccoli and Rice Casserole

6 tablespoons butter, divided

2 tablespoons olive oil

¾ cup chopped celery

2 cups chopped sweet onion, about 1 small onion

3 cups chopped cremini or button mushrooms

5 cups chopped fresh broccoli, a 12-ounce package of broccoli florets

2 teaspoons salt, divided

½ teaspoon freshly cracked pepper, divided

¼ cup flour

3 cups chicken stock

½ teaspoon dried thyme

1 teaspoon dried parsley

1-½ cups Jasmine rice

2 cups milk

½ cup good mayonnaise

½ cup sour cream

½ teaspoon freshly grated nutmeg

2 cups freshly shredded Fontina* cheese, about 6-ounces

Melt 2 tablespoons of the butter with the olive oil in a deep skillet or stockpot over medium heat. Add the celery and onion then cook until the vegetables start to soften, about 5 to 7 minutes. Stir in the mushrooms and cook for an additional 8 to 10 minutes, allowing the mushrooms to release their liquid and brown slightly. Season with 1 teaspoon of the kosher salt and ¼ teaspoon of the black pepper.

Melt the remaining butter then toss in the flour, stirring to blend into the vegetables. Cook for about 3 minutes. Stir in the chicken stock.

Add the broccoli, thyme, and parsley and cook for about 10 minutes or until it’s just tender.

Stir in the rice, cover and reduce the heat to medium-low. Cook for 20 minutes, stirring about every 10 minutes.

Pour in the milk and continue cooking for another 15 to 20, or until the rice is tender, stirring occasionally. Check for seasoning, adding the remaining kosher salt and pepper if needed. Turn off the heat and stir in the mayonnaise, sour cream and nutmeg along with 1 cup of the shredded cheese.

Transfer to a large baking dish that has been sprayed with cooking spray and top with the remaining cheese.

Cover the dish with foil and bake in a 350-degree oven for 20 minutes then uncover and continue baking for an additional 5 to 7 minutes to allow the cheese to melt thoroughly.

*My Grandmother often used cheddar or American cheese and sometimes used the “boxed” cheese! Serves 8 to 10.