Broccoli rice casserole

Ingredients

• •2 cup cooked brown rice
• •2 tablespoon unsalted butter, divided
• •2 medium shallots, peeled and chopped
• •1 garlic clove, peeled and minced
• •2 tablespoon all purpose flour
• •1 cup whole milk
• •1/2 cup vegetable or chicken stock
• •12 oz broccoli, chopped into small florets and stem medium diced
• •5 oz Boursin cheese
• •1/2 cup panko
• •2 tsp olive oil
• •kosher salt and fresh pepper to taste

Steps

1. 1Cook rice. Preheat oven to 400 degrees.
2. 2Roast broccoli for 8-10 minutes. (Alternately, saute broccoli stems 5min in the pot you'll use in the next step, then remove and set aside. Blanch florettes for 1min.)
3. 3In a large pot, heat half the butter over medium high heat. Add shallots and garlic and cook for about a minute, until fragrant. Add flour and stir to combine. Slowly add in your broth, then your milk, integrating each pour. Whisk in your Boursin cheese block. Season if needed.
4. 4Stir in rice and broccoli, then place mixture into an 8x8 casserole dish (or something similar). Cook for about 15-20 minutes.
5. 5While the casserole cooks, melt the rest of the butter in a small pan over medium-low heat, and brown panko with it. Season to taste. Top the casserole when serving.