Serves 4-6
Takes about 30 minutes to prepare (a little longer if using brown rice) and 30 minutes to bake
This recipe uses my patented no-roux cheese sauce that I use for mac & cheese. I think leaving the butter out of the sauce makes the cheese taste more prominent. Plus, this dish is served on buttered rice and topped with buttered crumbs.
Ingredients:
1 cup of white or brown rice
2 tablespoons butter
a handful of chopped parsley or other herbs (optional)
2 large stalks of broccoli, about 1 1/2 pounds
1 pound sliced deli ham, or smoked turkey
2 1/2 cups milk, skim, 2%, or whole will all work here, warmed slightly
1/4 cup all-purpose flour
salt & freshly ground black pepper
a few grates of nutmeg, or 1/4 teaspoon ground
1 teaspoon dry mustard, or a heaping teaspoon prepared mustard
2 1/2 cups (about 1/2 pound) shredded cheese – sharp cheddar, or combos are good – some cheddar, some Swiss, etc.
1/2 cup grated fresh Parmesan cheese
about 3/4 cup fresh bread crumbs
1 tablespoon butter
Heat the oven to 350°
Cook the rice in the recommended amount of water – about 1 1/2 cups for white, and closer to 2 cups for brown. When the rice is done, remove the cover and add the butter and parsley, if using. Recover and let stand for about 5 minutes, then toss with a fork to combine. Spread the rice in a buttered 2-quart casserole.
Cut the broccoli into trees, and either steam or blanch in boiling water until it’s partially cooked and gives easily when pierced with a fork, but still bright green. Drain, run some cold water over to stop the cooking, and drain again.
Roll up each broccoli tree in a ham slice and arrange in a single layer on top of the rice.
Make the cheese sauce: Place the flour in a heavy bottomed pot, and whisk in the warm milk. Cook over medium heat until the sauce bubbles and thickens, then add the salt & pepper, nutmeg, and mustard. Remove from the heat and whisk in the cheese, and half the Parmesan cheese, saving the rest for topping.
Melt the 1 tablespoon butter in the pot you used to cook the macaroni, and toss the bread crumbs in it.
Pour the cheese sauce over the broccoli rolls and rice (you may not need it all; it freezes well). Top with the buttered bread crumbs and remaining Parmesan cheese, and bake for abut 30 minutes until browned and bubbling.
Originally posted July 2021