Broccoli Cheddar Rice Casserole (中文食譜在下方）
Serve 4-6

** mushroom sauce **
10oz cremini mushrooms
⅓ tsp dried thyme
6 tbsp butter
Salt
Pepper
2½ cups vegetable broth / water
½ cup all-purpose flour
1 -1½ cup heavy cream

1-1½ head broccoli
12oz cheddar cheese
⅓ cup Parmesan cheese
½ cup bread crumbs
1 tbsp oil
¼ tsp dried parsley

Slice and roughly mince the mushrooms. Cut broccoli into small pieces.

Heat a pan over medium-high heat. Add 2 tablespoons of butter in, when it’s melted, add the mushrooms.

Cook the mushrooms until the moisture releases and cooked off. Add the thyme, salt and pepper, stir and sauté until it begins to turn golden brown.

Add the broth or water, cook until the broth or water reduces to about half, about 10 minutes.

In a pan, melt 4 tablespoons of butter over medium heat. Once the butter starts to foam, stir in the flour. Once the flour is all mixed with the butter, add the mushroom broth in small additions; Stir and make sure the batter is fully absorbed before adding more mushroom broth.

Add and stir the heavy cream until it’s well incorporated. The sauce should have a consistency of gravy.

Preheat the oven to 375F.

Blanch the broccoli in a pot of water, about 2-3 minutes. The broccoli florets should be just barely tender. Drain and set aside.

In a deep bowl, mix rice, broccoli, mushrooms sauce, cheddar cheese and half of Parmesan cheese. Incorporated until blended. Transfer to a baking dish.

Mix oil, bread crumbs and dried parsley together.

Spread the remaining Parmesan cheese and sprinkle the bread crumbs on top of the rice.

Bake the casserole for 20 minutes. Turn the oven to broil and bake until the bread crumbs turns golden brown.

………………………………………
西蘭花芝士焗烤飯
4-6 人份

** 蘑菇醬 **
10盎司 蘑菇
⅓ 茶匙 乾百里香
6 湯匙 黃油
鹽
胡椒
2½ 杯 高湯/水
½ 杯 中筋麵粉
1 -1½ 杯 重奶油

1-1½ 顆西蘭花
12 盎司 切達芝士
⅓ 杯 帕瑪森芝士
½ 杯 麵包糠
1 湯匙 油
¼ 茶匙 乾歐芹

將蘑菇切成薄片並大致切碎。 將西蘭花切成小塊。

用中高火加熱平底鍋。 加入2湯匙奶油，融化後加入蘑菇。

煮蘑菇直到水分釋放並煮乾。 加入百里香、鹽和胡椒粉，攪拌並炒至開始變成金黃色。

加入高湯或水，煮至高湯或水減半，約 10 分鐘。

在平底鍋中，用中火融化 4 湯匙黃油。 一旦黃油開始起泡，加入麵粉攪拌。 麵粉與黃油混合後，分次加入少量蘑菇湯； 在加入更多蘑菇湯之前攪拌並確保麵糊完全吸收。

加入並攪拌重奶油，直到完全混合。 醬汁應該要有濃稠度。

將烤箱預熱至 190C。

將西蘭花放入一鍋水中焯 2-3 分鐘。 西蘭花應該煮熟了但保有脆度。 瀝乾備用。

在一個深碗中，混合米飯、西蘭花、蘑菇醬、切達芝士和一半的帕爾馬芝士。攪拌均勻。 轉移到烤盤中。

將油、麵包屑和乾歐芹混合在一起。

撒上剩餘的帕瑪森芝士，再將麵包屑撒在米飯上。

焗烤20分鐘。 將烤箱轉為炙炭，直到麵包屑變成金黃色。