I have made a few variations of this casserole over the last year. Cheesy Rice Pie has three main components: rice, vegetables and dairy. Feel free to substitute or add veggies (kale, chard, spinach, squash) and play around with different cheeses. I love this version because it reminds me of Chicken Divan- a family favorite!
I prepared this dinner in two steps. I made the rice and roasted the veggies and then left the house for a meeting. When I came home a few hours later I mixed everything together, popped the casserole in the oven, and we sat down to dinner 30 minutes later. Along with a simple salad of red leaf lettuce, grapes, carrots, and homemade honey mustard vinaigrette, this was a filling and delicious vegetarian supper.
Cheesy Rice Pie with Roasted Broccoli & Mushrooms
Two cups whole-grain brown rice
1 yellow onion, diced
1-2 tbsp. butter
2 cups low sodium chicken stock, 1 cup water
Two heads broccoli, washed and chopped into florets
2 -3 cups chopped Cremini mushrooms
1 1/4 cups Half and Half (or milk)
2 eggs, lightly beaten
1 cup grated cheddar
2 tbsp Dijon mustard
2 tbsp salt
1 tbsp pepper
1/2 cup grated Parmesan (for topping)
Heat butter in saucepan. Add chopped onion and let soften. Add rice and let "toast" for a minute or so. Then add 2 cups chicken stock and 1 cup water. Bring to a boil, stir, then cover and simmer over low heat until rice absorbs all liquid.
While the rice is cooking preheat your oven to 375 degrees. Roast veggies on sheet pan for 20 minutes or until slightly caramelized. Remove from oven and let cool.
In a large bowl whisk together eggs, Half & Half, mustard, S&P. Stir in cheddar, rice, and veggies. Press mixture firmly into a buttered cast iron skillet, casserole dish, or large pie pan. Sprinkle 1/2 cup Parmesan cheese on top. Bake in a 375 oven for 25 minutes or until cheese is melted. Enjoy!