Cheddar Chickpea and Broccoli Rice Bake

Servings: 4 · Prep: 15 min · Cook: 45 min · Total: 60 min

Ingredients

• 1 cup Long-grain white rice
• 2 1/2 cups Canned chickpeas
• 4 cups Broccoli florets
• 1 1/2 cups Whole milk
• 3 cups Low-sodium vegetable broth
• 2 cups Sharp cheddar cheese
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cloves Garlic
• 1/2 teaspoon Fine salt
• 1/4 teaspoon Black pepper
• 3 tablespoons Water

Equipment

Whisk; Saucepan; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Oven mitts; Mixing spoon; Baking dish; Bowl; food thermometer; whisk; saucepan; measuring cups; measuring spoons; knife; cutting board; colander; oven mitts; mixing spoon; baking dish; bowl

Steps

1. Prepare the oven and ingredients. Wash your hands with soap and water. Heat the oven to 375°F with a rack in the center. Grease the baking dish with 1 tablespoon of the butter. Rinse the broccoli under running water, remove any damaged areas, dry and cut into 1-inch florets. Mince the garlic. Drain and rinse the chickpeas, then measure 2 1/2 cups.
   • 1 tablespoon butter
   • 4 cups broccoli florets — cut
   • 2 Each garlic — minced
   • 2 1/2 cups chickpeas — drained and rinsed
2. Cook the rice. Rinse the rice in a fine-mesh colander and drain well. Bring 2 cups of the vegetable broth to a boil in the medium saucepan. Stir in the rice, cover and reduce the heat to low. Cook for 15–20 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes, then fluff.
   • 1 cup long-grain white rice
   • 2 cups vegetable broth

   Take care around the boiling broth and hot saucepan to avoid scalds.

3. Steam the broccoli. Meanwhile, place the broccoli and 3 tablespoons of water in the microwave-safe bowl. Cover with the lid slightly vented and microwave on high for 4–5 minutes, until bright green and just tender when pierced with a fork. Open the cover away from your face to release the steam, then drain thoroughly.
   • 4 cups broccoli florets — cut
   • 3 tablespoons Water

   Use oven mitts to handle the hot bowl, and open the vented cover away from your face to avoid steam burns.

4. Make the roux. Melt the remaining 2 tablespoons of butter in the large saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the flour and cook, stirring constantly, for 1 minute.
   • 2 tablespoons butter
   • 2 Each garlic — minced
   • 2 tablespoons all-purpose flour
5. Finish the cheese sauce. Gradually whisk in the remaining 1 cup of vegetable broth, followed by the milk. Add the salt and pepper. Bring to a gentle simmer, whisking frequently, and cook for 3–5 minutes, until smooth and slightly thickened. Remove from the heat and stir in 1 1/4 cups of the cheddar until melted. The sauce should be creamy and pourable.
   • 1 cup vegetable broth
   • 1 1/2 cups milk
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper — ground
   • 1 1/4 cups cheddar cheese — shredded

   Do not taste the sauce until it has cooked through; raw flour should not be tasted.

6. Assemble the casserole. Gently fold the cooked rice, drained chickpeas and broccoli into the sauce. Transfer to the prepared baking dish and spread evenly without packing it down. Sprinkle the remaining 3/4 cup cheddar evenly over the entire casserole.
   • 2 1/2 cups chickpeas — drained and rinsed
   • 3/4 cup cheddar cheese — shredded
7. Bake and check the center. Bake uncovered for about 20–25 minutes, until the sauce is bubbling around the edges, the center is steaming hot and the cheese is lightly browned. Check the center with a food thermometer; it must reach 165°F (74°C). The baking time is an estimate; bubbling sauce and lightly browned cheese are quality cues, not substitutes for the temperature check. Avoid baking longer than necessary so the rice stays creamy.

   Use oven mitts when handling the hot baking dish.

8. Rest and serve. Let stand for 5 minutes before dividing the casserole into four portions and serving.

https://plumtally.com/recipes/cheddar-chickpea-and-broccoli-rice-bake-rdwnujc4abk6