electrolux137
Well-known member
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CHEESY RICE WITH SAUSAGE & BROCCOLI
Made by Chrissy Teigen on FABLife
(With slight modifications by Chef Charles)
2 tablespoons olive oil, plus more for greasing baking dish
1 whole kielbasa sausage link, quartered long-wise
then diced into 1/2” pieces
1/2 medium white onion, chopped
3-4 medium cloves garlic, crushed
2 tablespoons all-purpose flour
2 1/2 cups whole milk
3/4 cup chicken broth
3 cups grated cheddar cheese
1/2 pound chilled Velveeta, cubed
1 teaspoon salt (or to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon fresh-ground black pepper
6 cups cooked brown rice
5 cups lightly steamed broccoli florets
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring, until browned, seven to eight minutes.
Remove the sausage with a slotted spoon and set aside, but keep the oil in the pot.
Add the onion and garlic. Cook, stirring, one more minute.
Add the flour and cook, stirring, until it gets absorbed into the mixture.
Whisk in the milk, bring to a boil, reduce the heat to medium and cook, whisking until it thickens, three to four minutes. Whisk in the chicken broth.
Add 2 cups of the cheddar cheese, the Velveeta, the salt, paprika and black pepper. Whisk the sauce until smooth. Add the rice, broccoli and onion.
Pour the mixture into the greased baking dish. Sprinkle the remaining cup of cheddar cheese on top. Bake until the topping is browned and the mixture is bubbly, 35-40 minutes.
Crank the oven up to broil, then broil until the top is golden, about two minutes.
Remove from oven and allow to set for about five minutes. Serve with a nice tossed salad.
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CHEESY RICE WITH SAUSAGE & BROCCOLI
Made by Chrissy Teigen on FABLife
(With slight modifications by Chef Charles)
2 tablespoons olive oil, plus more for greasing baking dish
1 whole kielbasa sausage link, quartered long-wise
then diced into 1/2” pieces
1/2 medium white onion, chopped
3-4 medium cloves garlic, crushed
2 tablespoons all-purpose flour
2 1/2 cups whole milk
3/4 cup chicken broth
3 cups grated cheddar cheese
1/2 pound chilled Velveeta, cubed
1 teaspoon salt (or to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon fresh-ground black pepper
6 cups cooked brown rice
5 cups lightly steamed broccoli florets
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring, until browned, seven to eight minutes.
Remove the sausage with a slotted spoon and set aside, but keep the oil in the pot.
Add the onion and garlic. Cook, stirring, one more minute.
Add the flour and cook, stirring, until it gets absorbed into the mixture.
Whisk in the milk, bring to a boil, reduce the heat to medium and cook, whisking until it thickens, three to four minutes. Whisk in the chicken broth.
Add 2 cups of the cheddar cheese, the Velveeta, the salt, paprika and black pepper. Whisk the sauce until smooth. Add the rice, broccoli and onion.
Pour the mixture into the greased baking dish. Sprinkle the remaining cup of cheddar cheese on top. Bake until the topping is browned and the mixture is bubbly, 35-40 minutes.
Crank the oven up to broil, then broil until the top is golden, about two minutes.
Remove from oven and allow to set for about five minutes. Serve with a nice tossed salad.
