Broccoli Cheddar Wild Rice Bake

Preheat oven to 425 F. In a small casserole dish (1½ to 2½ quarts), toss broccoli pieces with the olive oil, then sprinkle with ¼ teaspoon salt and a pinch of pepper. Roast in the bottom third of the oven for 5 minutes, until just tender with some crunch in the middle. Remove from oven. Keep the oven on but reduce temperature to 375 F.

While broccoli cools, make the sauce. Scald the milk in a small saucepan by heating it over medium until tiny bubbles form around the edges. Remove from heat and cover the pan to keep milk warm. Have broth ready and close to room temperature.

Melt the butter over medium heat in a medium saucepan, then add onions and cook until softened, 4 to 5 minutes. Add flour and mustard powder and stir constantly with a wooden spoon for 3 to 4 minutes. Turn off heat. Slowly whisk in the hot milk until incorporated (no need to rush here), then whisk in the broth. Increase heat to medium high so the sauce comes to a simmer (turn down heat if it starts to simmer really rapidly), then simmer, stirring constantly with a wooden spoon or spatula, until thickened, about 8 to 10 minutes.

When sauce is done, turn off heat and stir in celery, 1 teaspoon salt (or more to taste), and pepper to taste.

Mix broccoli and rice together in the casserole dish used to roast the broccoli. Pour sauce over the mixture then stir to incorporate. Top with grated cheddar.

Bake at 375 F on the middle rack for 20 to 25 minutes, until cheese is melted. Then turn on the broiler and broil the cheese for a few minutes to brown it, if desired. Remove from oven. Let it stand for a couple minutes, but serve hot so the cheese doesn’t firm up.

Note: Cook time includes 25 minutes to cook the rice. If made in advance, total time for this recipe will be much shorter.