Wild Rice Broccoli Bake

chef.tim.lee's picture

Sep. 14, 2011


Long grain rice 6 Ounce (1 Package)
Celery 1 Cup (16 tbs) , sliced
Broccoli spears 20 Ounce , cooked (2 Package)
Butter/Margarine 3 Tablespoon
Flour 3 Tablespoon
Salt 1/4 Teaspoon
Milk 2 Cup (32 tbs)
Chicken bouillon cube 1
Cheddar cheese 1/2 Cup (8 tbs) , grated



1. Grease a 2 quart casserole with butter.

2. Preheat the oven to 350 degree F.


1. In a saucepan, bring water to a boil.

2. Cook the rice in boiling water until tender, or according to package directions, adding the seasoning packets.

3. In the meantime, make the sauce in a saucepan, by melting butter.

4. Stir in flour and salt and cook for 1 minute until frothy.

5. Gradually add milk, stirring vigorously to make a smooth sauce.

6. Crumble in the chicken bouillon cube.

7. Simmer, stirring until sauce is thick and bubbly, about 5 minutes.

8. When rice is cooked, add celery to it and mix well.

9. Turn the rice into the casserole dish.

10. Layer broccoli spears over the rice and then ladle the sauce on top to cover the broccoli.

11. Top with grated cheese.

12. Bake the rice in the preheated oven until heated through and cheese melts.


13. Take the dish straight to the table and serve from the dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 470Calories from Fat 174

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 584 mg24.33%

Total Carbohydrates 59 g19.7%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet