Cheddar Broccoli Rice Casserole

(by Jess Maiuro)


2 c. brown rice

1 onion, chopped

1/2 t. minced garlic

1 T. butter

1 c. shredded cheddar cheese

1 c. vegetable broth

2 c. broccoli florets

1/2 c. sour cream

1/2 c. milk

1/2 t. salt

1/2 t. pepper

1/4 c. bread crumbs, a few reserved for topping

1/2 c. chopped walnuts

Preheat oven to 350 F.

In a medium casserole or baking dish, combine all ingredients except walnuts.

Top with reserved bread crumbs.

Bake for 40 minutes, or until cheese is thoroughly melted.

Sprinkle with walnuts and extra shredded cheddar.


(Read Scary Green Dots, the story that accompanies this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent