This easy gluten-free broccoli-and-rice casserole is a classically comforting one-dish meal. You can substitute pork sausage for the chicken, or swap it for sweet Italian if you're looking for something tamer. Transfer the casserole to the broiler to get the cheesy topping crusty and browned. Slideshow: More Casserole Recipes
1 tablespoon extra-virgin olive oil
1/2 pound hot Italian chicken or turkey sausage, casings removed
1 small yellow onion, diced
1 leek, white and light green parts only, thinly sliced
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 teaspoon sea salt
1 pound broccoli, cut into bite-size pieces
2 cups chicken broth
2 cups shredded extra-sharp cheddar cheese
How to Make It
In a medium skillet or saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking it up with your spatula, until nicely browned, 5 to 7 minutes. Transfer to a plate.
Add the onion and leek to the pan and sauté until translucent, 5 minutes. Stir in the garlic and rice and cook until the garlic is fragrant and the rice is coated with the vegetable mixture , about 2 minutes. Stir in the cooked sausage along with the salt and chicken broth and bring to a boil.
Cover the pan, turn the heat to low and cook for 10 minutes.
Uncover and fold in the broccoli and half of the cheese. Cover and cook until the broccoli and rice are tender, 10 to 12 minutes longer. Sprinkle with the remaining cheese cover and let stand off the heat until the cheese is melted. For a crisp top, broil briefly. Serve hot.
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