My strong suit in the kitchen is my creativity for repurposing things that I have already made or have on hand. It’s an interesting talent; a talent born of my hatred of wasting things, especially food things.
I am not a fan of takeout white rice. Some how it loses its fluffiness and becomes this stale congealed ball that no amount of soy sauce can save. My husband doesn’t seem to mind but if we’re at the point of ordering take out, we’re also likely emotional/stress/to-tired-to-cook eating and therefore have ordered at least a third of the menu which also qualifies us for a bonus entree with, wait for it, more white rice. So how does one make this extra still useable you ask? Today we’re going with Broccoli n’ Cheesy Rice.
Inspired by macaroni and cheese, this will make a quick and comforting side in half the time without the oven. You will need:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 2 cups of cheddar
- 1 head of broccoli
- 1/4 cup of white wine
- 1 carton of leftover white rice, warmed
Chop the broccoli into bite size pieces. Saute over medium high briefly, you just want the color of the broccoli to be bright green and the texture to be pretty crunchy. Add the wine to deglaze the pan and briefly steam the vegetables. Season lightly with salt and pepper. Remove from heat once all the wine is evaporated. At this point, warm the cooked rice in the microwave or in a pan on the stove top. If you do use a stove top, be sure to keep an eye on it so that it doesn’t further dry out.
Begin the roux for the cheese sauce by melting the butter completely and then whisking together the flour. Once smooth add the milk and continue stirring. This is one where you don’t stop stirring. Add the cheese slowly, incorporating more as it completely melts and season with salt and pepper. Take the warmed rice and break it up and stir into cheese sauce. As the cheese sauce coats the rice, mix in the broccoli and ensure the rice isn’t clumping.
Boom! Rice used! Vegetable present! Everybody wins!