Wild rice and broccoli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Wild rice |
| 1 | cup | Sliced celery |
| 2 | 10 oz packages frozen broccoli spears, cooked | |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| 1 | Chicken bouillon cube, crushed | |
| 2 | cups | Milk |
| ½ | cup | Parmesan cheese, divided |
| 1 | tablespoon | Lemon juice |
Directions
Cook rice; stir in celery. Spoon mixture into a greased, shallow, 2 quart casserole. Arrange broccoli over rice mixture. In a small saucepan, melt butter, add flour, salt, and bouillon. Gradually add milk, stirring constantly until mixture becomes thick and smooth.
Stir in ¼ cup cheese and lemon juice. Pour over broccoli. Sprinkle with remaining cheese. Bake at 375 F for 20 minutes.
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