I tend to not spend a lot of time on side dishes. This one could be a meal-in-one. I’ve seen a lot of broccoli and wild rice dishes but I did mine with a few slightly- healthier touches. There’s no canned soup here, and no heavy cream, no cheese, and so little butter. There is some serious flavor (and sodium) from the broth so season accordingly or swap out low sodium broth if you’d like.
1 1/2 cups wild rice
2 cups water
1 cup vegetable broth (or chicken broth)
1/2 tsp Krazy salt (or a mix of salt, italian seasoning, garlic powder)
2 large carrots, diced
2 celery stocks, diced
1 small yellow onion, diced
1 tbs garlic, diced
3 tbs wheat flour
1 1/2 cup vegetable broth
3/4 cup white wine
1/2 tsp dried thyme
salt & pepper
2 cups broccoli florets, trimmed
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cup wheat panko
Cook the wild rice in water and vegetable broth until fully cooked through.
Mix in sprinkle of Krazy salt and spread into a baking dish sprayed with non-stick spray.
In a dutch oven, cook carrots, onions, and celery in 1-2 tbs olive oil for 5-7 minutes over medium heat.
Add in garlic and wheat flour, stirring well.
Pour in vegetable stock, wine, thyme, salt, and pepper.
Increase heat to medium high, cover, and let look for 8 minutes at a boil, then reduce the heat to low.
Preheat the oven to 375-degrees.
In a separate pot, boil broccoli florets for about 4-6 minutes. They should be cooked through but slightly crisp.
Pour the broccoli on top of the rice layer.
The carrot/celery mixture will have thickened up. Pour on top of the broccoli layer.
Melt butter and mix in olive oil and panko.
Sprinkle over the top and bake for 20-30 minutes.
I liked this, but phew! It seemed like a lot of work for just a side. I love the velvety sauce over the broccoli. I would probably leave it at that next time. The rice wasn’t really necessary. The highlight is the illusion of creaminess with the broccoli and the toasty crumbs on top.
It made a ton and I felt like we ate it a million times. I’d half this or freeze half next time. I also would question the rice. This would be good for a crowd, or as a side with just about anything else…fish, pork, chicken, steak, sausages, turkey, etc. I think it could be a good one for Thanksgiving or a potluck. It definitely has a winter vibe so I wouldn’t be whipping this one up for spring.
Not to worry, I’m done with the heavy winter foods. I have a breakfast what I ate up next, then a lightened up snacky treat, and maybe a cocktail (if I get my act together).