Broccoli-Rice Casserole - cooking recipe

Ingredients

1 1/4 c. long grain rice
6 c. rich chicken stock (homemade preferred)
2 (10 oz.) pkg. frozen broccoli or fresh, if you prefer
1/2 c. butter (1 stick)
3/4 c. finely chopped onion
3/4 c. fresh, chopped mushrooms
1/2 c. flour
1 c. heavy cream or evaporated milk
salt and pepper
2 Tbsp. butter
1/2 c. bread crumbs

Preparation

Preheat oven to 350\u00b0.
Cook rice according to package directions using 3 cups of broth in place of water.
Fluff with fork and set aside.
Parboil broccoli; drain thoroughly.
In 12-inch skillet, melt 1/2 cup of butter.
Saute onion and mushrooms until soft.
Blend in flour and cook 2 to 3 minutes, stirring constantly.
Add remaining 3 cups of broth and cream, still stirring constantly.
Cook until mixture just comes to a boil; add salt and pepper to taste.
Place cooked rice in a buttered 2 1/2 to 3-quart casserole.
Spread drained broccoli on top of rice and cover with sauce.
In small skillet, melt 2 tablespoons of butter; add bread crumbs and cook, stirring, until lightly browned. Sprinkle over casserole.
Bake, uncovered, until sauce bubbles, about 30 minutes.
Serves 8 to 10.
Good with a boned chicken breast and simple green salad.