#52NewEats :: Week 28 :: Broccoli Cheddar Wild Rice Casserole

Broccoli Cheddar Wild Rice Casserole

It is no secret that I looooove //smitten kitchen//.  Love her.  LOVE.  HER.  She was probably one of the first blogs I’ve ever followed, and I found so much inspiration in her photography.  She has taken some really mouthwatering pictures, famously, with only a single window in her NYC apartment kitchen to light the food.  I am quite confident that had I never seen smitten kitchen’s work, I would never have thought I could do something like a food blog myself.

I have a deep love for many of her dishes…  //Red Wine Chocolate Cake//, once recommended to me by a dear friend; //Homemade Ricotta//, I submit that there is no easier, no tastier, no creamier homemade ricotta recipe out there; I could go on and on.  I also absolutely love her site, because it it minimalist, and there are maybe 1-2 ads on her pages, and none of them get in your face, no annoying popups, no splash screens.  Nothing ever gets in the way of the content you are there to see!

Quite frankly, she is my ultimate food blogging idol.  #skwannabe

Now, folks, I can add this delicious casserole to my list of favorites.  There are a couple reasons I LOVED this //broccoli cheddar wild rice casserole//:

🍴  It tastes decidedly “grown-up”.  The cheese sauce doesn’t taste like a run of the mill cheese sauce.  I am attributing this to the dijon mustard, though I could be wrong.  My kid’s 7yo tongue would definitely NOT like this dish.  😂  Not right now anyway.

🍴  Broccoli!  I mentioned recently that I like dishes like this casserole because they help me get more broccoli into my belly.  Broccoli isn’t so bad when it’s covered with cheese sauce.  😉

🍴  It was REALLY good leftover.  I ate it for lunch for the next two days.

I already have this casserole on my menu again for next week – we will be pairing it with a salad, following our new primarily vegetarian diet.  Maybe I can get my kid to try it.  🙏  But YOU should DEFINITELY try it.  Go forth, and eat the broccoli!

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#52NewEats :: Week 26 :: Broccoli Cheese Risotto

Broccoli Cheese Risotto

Since making my very first risotto a few months back and discovering exactly how not hard it was, I have sort of been on a risotto kick.  This is the third one I’ve made, and I can’t wait to try more.  I especially love this one because it’s a good way for me to get broccoli in my system!

Broccoli is my vegetable nemesis.  I don’t mind it, but I honestly could care less for it unless it’s covered in some kind of sauce or baked into a casserole.  We have sauteed it with garlic, roasted it with parmesan, all the healthier ways to eat broccoli, and it’s just, meh.  If I have to eat it that way, I do so begrudgingly.  I am way more inclined to eat it happily if it’s covered in cheese or alfredo sauce though.  😊

Hence, why I really love //this recipe//!!  Broccoli mixed with cheddar cheese risotto means I can eat as much as I want, right?  The first time I made this, I left the florets a little too big, so they took longer to steam to my liking.  But I recently made it for a second time, and had my daughter help me – which she absolutely loved – and cut the florets smaller.  It was all around a little easier to eat, with the small florets matching better with the small grains of rice.  Speaking of my daughter – she LOVES this risotto, but without the broccoli of course.  😂

This recipe is definitely a favorite and has made it into the regular recipe rotation.  Risotto is DEFINITELY weeknight-worthy.  It is NOT that bad.  Especially this one – you can absolutely prep it all ahead of time.  And if you have a kid helping you, you’ll get it done even faster.  I had my daughter stir the risotto (yes I had her do the hard work lol) while I added the stock for her, and chopped and steamed the broccoli, and shredded the cheese.  Thirty minutes or less, easily!

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