A very simple weeknight dinner, provided you don’t burn the wild rice first. The main issue with this recipe is the time it takes to cook the wild rice beforehand, hence me forgetting about it. My suggestion? Cook it early in the day or the day before and then refrigerate until ready to use.
Broccoli & Wild Rice Casserole
1 cup of wild rice prepared according to package directions (it will be about 2-2 1/2 cups after cooking)
3-4 cups fresh broccoli florets chopped slightly
2 cups shredded cheddar cheese, divided.
1/4 tsp garlic powder, salt, and pepper
1/2-1 cups chicken broth
Preheat oven to 350 degrees. Combine rice, broccoli, spices, 1 cup of cheese and 1/2 cup of chicken broth in a large bowl and mix well. Add more chicken broth if the mix seems dry. Spray a casserole dish (I used a 1 3/4 quart) with canola oil. Add the rice mix to the dish and top with remaining cheese. Cook for 25-30 minutes until cheese is bubbly (you may need to cook it an additional 5-10 minutes if you refrigerated the rice).