Layered Broccoli Wild Rice Casserole
3 tbsp unsalted butter or margarine
1/2 medium yellow onion, finely chopped
2 tbsp flour
1-1/2 c. milk
1/2 c. sour cream
4 c. hot cooked wild rice, white rice, or a mixture of the two
1/2 tsp salt to taste
1/4 tsp black pepper
1 lb. broccoli trimmed and halved lengthwise
1 c. shredded Cheddar cheese
6 slices bacon, cooked, drained and crumbled, optional
In heavy 10-inch skillet over moderate heat, melt butter. Add onion,
saute, stirring occasionally, until soft, about 5 minutes. Blend in
flour and cook, stirring 2 minutes. Gradually stir in milk and bring
to a boil then reduce heat to low. Simmer, stirring 3-4 minutes or
until thickened and smooth. Remove from heat, blend in sour cream and
stir mixture into rice. Stir in salt and pepper.
Steam broccoli until just tender, about 4 minutes. Refresh under cold
water and pat dry.
Layered half the rice mixture in a buttered 2-quart baking dish,
preferably clear. Arrange half the broccoli, cut side down. Add second
layer of the remaining rice mixture. Arrange remaining broccoli on
top. Sprinkle cheese and bacon on top. Cover tightly with aluminum
foil. Bake at dg350 20 minutes. Uncover and bake an additional 10
minutes. Do not overcook or rice will soak up too much moisture.
Makes 6 servings.
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