This “Cheesy” Broccoli and Rice is a healthy plant-based twist on a classic comfort food. It can be made ahead of time and reheated for a quick weeknight dinner. I served it as a main dish but it can also be served as a side dish.
“Cheesy” Broccoli and Rice
Makes 4 servings, more if using as a side dish
1c rice (used Organic Brown Rice)
1lb frozen organic broccoli or 1 large head of fresh broccoli
3/4c nutritional yeast
1/4c flour, all-purpose wheat flour or gluten-free all-purpose
2 TBSP corn starch
1 tsp sea salt
1/2 tsp granulated garlic
2c vegetable stock
1 TBSP extra virgin olive oil
1 TBSP dejon mustard
sea salt and fresh ground pepper
2TBSP unhulled organic sesame seeds
Preheat oven to 350. Cook rice according to package instructions. When there is 10 minutes left on the rice start the cheese sauce. Combine nutritional yeast, flour, corn starch, salt, and garlic in a sauce pan, whisk in vegetable stock. Heat cheese mixture on medium until just boiling and simmer to thicken. Remove from heat and stir in oil and mustard. Stir cheese sauce into rice once rice is done cooking. Stir in broccoli. Spoon mixture into a 9×9 or 8×8 casserole dish, sprinkle with sesame seeds, bake for 20 minutes, or until heated through if prepared and refrigerated ahead of time. Enjoy!