1 ½ cups rice, parboiled or converted rice work well
2 cups minced fresh broccoli (about 1
pound)
1 clove garlic pressed
2 Tbsp oil
1 ½ cups light cream (1/2 and 1/2)
 |
| Cayenne and white pepper added to cream |
2 cups chicken stock
2 cups grated cheddar cheese firmly
packed
¼ cup Parmesan cheese
1/4 tsp cayenne powder
1/2 tsp white pepper
Cut broccoli florets into small pieces, peel stem and cut into pieces half inch squared.
Cut broccoli florets into small pieces, peel stem and cut into pieces half inch squared.
Sauté onion and garlic in a 3 quart pot over
medium heat until onion is translucent, about 2 minutes.
Add rice and stir over medium heat for 3
minutes.
Add chicken stock bring to a boil then reduce heat to low and simmer, covered,
for 10 -12 minutes until chicken stock is reduced completely.
Once the chicken stock has been reduced add cream, cayenne, white pepper and
broccoli.
Simmer, covered for 10 – 12
minutes until rice is tender.
Remove from heat; add cheese and stir
until the mixture makes a nice smooth cheese sauce. Cover with tight fitting lid and let rest for 5 minutes.
Serve piping hot and enjoy! This is a terrific side dish and puts that
package stuff to shame.
Note:
Keep the sauce to a nice consistency by adding a little extra chicken stock or
water at the end if required. Do not serve it as a
congealed mass if the rice has absorbed all the liquid. If it splats on a plate when serving it is
too thick and will remind the person eating it of a truck stop choke and puke in Moose Jaw, so
ensure it has ample moisture without turning it into a soup!
Snowy Palms Resort