Looking for an easy weeknight dinner? Try this simple broccoli bake. I came up with it one day when I was looking for something to cook but was a bit short on ingredients. Of course we always have some Mahatma Rice, then there was a bit of broccoli that was pretty darn close to its expiration date, and as usual some random mix of cheeses. So, I threw it all together, baked it with some bread crumbs and boom! Easy cheesy broccoli bake.
2 cups white rice, uncooked (**be sure to use the rice measuring cup provided with your cooker. If you have misplaced it, instead use 1 1/2 standard measuring cups)
1 lb. broccoli, cut into small florets
10 oz. Velveeta cheese, cubed
2 oz. Camembert cheese, cubed
¼ cup heavy cream
¼ cup melted butter
1 cup panko breadcrumbs
Salt and pepper, to taste
Add the rice to the inner pot of your rice cooker. Add water and swirl the rice around; you should notice the water is cloudy. Drain the water and repeat until the water is clear, about 3 times. Once the cloudy water has all been drained, add water to the line marked 2 on the inside of the pot. Making sure the outside of the pot is dry, place the inner pot back into the rice cooker. Close the lid and press the Flash Rice button. Your rice should be done in about 45 minutes.
Preheat the oven to 350 degrees Fahrenheit.
When the rice has about 5 minutes left in the cooking cycle, open the rice cooker and place the broccoli florets on top of the rice; do not mix it in. Close the lid and let the cooking cycle finish. When the rice is done cooking, add the heavy cream, cheeses, salt, and pepper; stir until melted and incorporated.
Pour the cheesy rice mixture into the casserole dish.
In a separate bowl, mix the melted butter and panko into a crumble. Top the rice mixture in the casserole dish with the panko bread crumbs. Bake the casserole for about 35 minutes until golden. Carefully remove when done and serve in scoops on plates.