| Layered Broccoli Wild Rice Casserole
2 tablespoons of butter
4 tablespoons of finely chopped onion
2 tablespoon of flour
1/2 teaspoon of salt
1 cup of milk
1/2 cup of sour cream
4 cups of cooked wild rice ( 1 cup uncooked)
6 broccoli stalks, cut in half, lengthwise, cutting through the flowerets
1 cup of Monterey Jack cheese, grated
1/2 cup of pecans, chopped |
|
Melt butter and sauté onion in butter, stirring until onion begins to soften slightly. Sprinkle in the flour and salt, stirring and cooking over low heat until mixture is smooth. Slowly stir in the milk, stirring until sauce thickens slightly. fold in sour cream. Blend mixture into cooked wild rice. Steam broccoli until just barely tender. Rinse under cold water to retain green color. Layer half of wild rice mixture in the bottom of a lightly buttered 7 x 11 glass casserole dish.
alternating the flowerets toward the sides of the casserole, place the broccoli cut side down on top of the rice. Spoon the remaining rice down the center of the broccoli. Sprinkle the cheese over the center of the rice, sprinkle chopped pecans overall. Bake covered for 20 minutes at 350ºF. Uncover and bake for 10 minutes or until cheese bubbles. |
|