Broccoli, cheddar and wild rice casserole from Smitten Kitchen by Deb Perelman

  • broccoli
  • ground cayenne pepper
  • dry mustard
  • milk
  • cheddar cheese
  • wild rice blend

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on April 11, 2018

    I thought this was pretty good, but not amazing; I wish salt amounts had been specified for the rice and sauce, as I felt that the dish was bland despite me trying to compensate by salting the sauce at the end. Also, this recipe requires a lot of steps, making it less-than-ideal for a weeknight (if that kind of thing concerns you).

  • chriscooks on February 05, 2017

    Cook in a fairly shallow pan or it stays goopy. I made sauce with 1% milk and water from the broccoli pot, no stock; also brown rice not wild. I made the roux over the onions because I had cooked rice in the fridge. This is a very forgiving recipe. Add breadcrumbs on top (like the Jane Grigson chicken & asparagus recipe - similar); I didn't broil it. Someone added water chestnuts; someone else added walnuts.

  • louie734 on May 02, 2014

    Woah, best vegetarian dinner ever. It'd been a long time since I'd made wild rice. We didn't have wild rice blend, so I made regular wild rice and some of TJ's harvest grain blend, adjusting the cooking times a bit. I think my wild rice took longer than Deb's.

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