Pork, Broccoli and Rice Casserole
Leftover roast pork layered with rice and broccoli under a sharp cheddar sauce made from scratch. It is a way to turn the end of a roast into a full dinner without anything tasting reheated.
- Prep20 min
- Cook40 min
- Total1 h
- Serves6
AI-generated illustration
Contains:dairyglutenmeat
Ingredients
Method
- Bring the rice and chicken broth to a boil, cover, cook on the lowest heat 15 minutes, and rest 10 minutes off the heat. Fluff with a fork.
- Boil the broccoli florets in salted water for 2 minutes only, until bright green, then drain well; they will finish cooking in the oven and go army green if boiled longer.
- Melt 3 tablespoons of the butter in a saucepan and cook the onion until soft, 6 minutes, then whisk in the flour and cook 2 minutes.
- Add the warm milk in a steady stream, whisking, and simmer until the sauce coats a spoon, about 5 minutes. Off the heat, stir in the dry mustard, nutmeg, salt, black pepper, and 2 cups of the cheddar cheese until melted and smooth.
- Heat the oven to 375 degrees F (190 degrees C). Spread the rice in a buttered 9-by-13-inch (23-by-33-cm) dish, scatter the pork and broccoli over it, and pour the cheese sauce evenly across the top, nudging it into the gaps.
- Melt the remaining tablespoon of butter, toss it with the panko and the remaining cheddar, and scatter over the surface.
- Bake until the top is golden and the sauce bubbles at the edges, 25 to 30 minutes, then rest 10 minutes before serving.
Notes
- Cooked chicken or turkey substitutes directly for the pork.
- Take the sauce off the heat before adding the cheese; boiled cheese sauce turns grainy and oily.
