one pot cheesy broccoli cheddar rice casserole
Cozy, comfy, perfect for transitional spring days when the weather doesn't know what the fuck it wants.
Ingredients
- 2 tbsp butter
- 2 shallots, minced
- 4 cloves garlic, minced
- 3/4 cup carrot, finely chopped
- 1 1/2 cups rice
- 1/2 cup orzo
- 2-3 cups broccoli florets
- 3-4 cups vegetable broth (or water)
- 1/2 cup plain whole milk Greek yogurt
- 2 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 425 degrees.
- In a large oven-safe pot, melt the butter with 1 tablespoon olive oil. Saute the shallots, garlic, and carrot until softened and fragrant, about 2-3 minutes. Stir in the rice and orzo, then add the broccoli florets and vegetable broth. Bring to a simmer and cook for 20-25 minutes, stirring frequently, until the rice and orzo are softened and most (but not all) of the liquid is cooked out. As needed, add 1/2 cup of broth to keep the grains moist.
- Remove a couple tablespoons of the hot broth from the pot and stir with the Greek yogurt. This "tempers" the yogurt so it doesn't lose its shit (aka, doesn't curdle). Stir the yogurt and 1 cup of cheese into the casserole.
- Sprinkle the remaining 1 cup of cheddar over the casserole. Bake 10-15 minutes until the cheesy is melted and bubbly. Serve with your favorite protein!