Serves 5
45 min
30-Minute Healthy Broccoli Cheese Rice
Recipe GLPRec34040c0a4ac4
A wholesome one-pot meal combining tender broccoli, hearty brown rice, and creamy almond-based cheese sauce made with sharp cheddar. White beans add protein and texture while the almond meal creates a naturally gluten-free, rich base. Topped with toasted almonds and fresh green onions for a nutritious, satisfying dish ready in under 45 minutes.
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Ingredients
1 cup uncooked brown rice blend
1 head broccoli, cut into florets
3 tablespoons unsalted butter
2 teaspoons minced garlic
6 tablespoons almond meal
½ teaspoon salt, plus more to taste
1 cup whole milk
½ cup shredded sharp cheddar cheese
½ cup shredded sharp cheddar cheese (reserved for topping)
1 14-ounce can white beans, rinsed and drained
½ cup vegetable or chicken broth, as needed
Crushed almonds for topping
Sliced green onions for topping
Freshly ground black pepper to taste
Directions
Cook the brown rice according to package directions in a separate pot. While the rice cooks, bring a small pot of water to a boil.
Add the broccoli florets to the boiling water and cook for exactly 1 minute until the broccoli turns a vibrant bright green. Immediately drain and transfer the broccoli to a bowl filled with very cold water to stop the cooking and preserve the color.
In a large, deep pot over medium heat, melt the butter. Once melted and foaming, add the minced garlic and sauté for about 1 minute until fragrant.
Add the almond meal and salt to the butter and garlic mixture. Cook for 2 to 3 minutes, stirring constantly. The mixture will be thick and clumpy at this stage.
Slowly pour in the milk a little at a time, whisking vigorously after each addition to smooth out the sauce. Continue whisking and let the mixture simmer gently until it thickens slightly, about 3 to 5 minutes.
Stir in half of the shredded cheddar cheese (½ cup) until completely melted and the sauce is smooth and creamy.
Drain the cooled broccoli and coarsely chop it into small pieces, leaving a few larger florets for interesting texture. Add the chopped broccoli, cooked rice, and rinsed white beans to the cheese sauce. Stir until everything is well combined. Add additional broth or milk as needed if the mixture seems too thick.
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the rice mixture. Cover the pot and let sit for 2 to 3 minutes until the cheese melts completely.
Remove from heat. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Top with crushed almonds and sliced green onions before serving.
