Cheesy Broccoli and Rice



  • 2 cups brown rice, dry

  • 2 broccoli crowns, chopped into 1” pieces

  • 1 medium onion, roughly chopped

  • 2 large russet potatoes, peeled and chopped into 1” cubes

  • ⅔ cup chopped carrots

  • 2 cups cooking water, reserved

  • ⅔ cup cashews

  • 1 tsp salt (or to taste)

  • 3 cloves garlic, peeled

  • ½ tsp dijon mustard

  • ¼ tsp black pepper

  • 2 tbs Bragg Nutritional Yeast Seasoning

In this recipe:

  • In a wide, lidded saucepan, cook 2 cups of brown rice according to package directions. Fluff with a fork, remove from the pan and set aside.
  • Fill a large bowl with ice water and set aside.
  • Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes.
  • Using a slotted spoon, carefully transfer the broccoli to the bowl of ice water to stop the cooking process.
  • Empty the pot, then add the onion, potatoes, and carrots and cover with 2 inches of water.
  • Bring to a boil and simmer for 15-20 minutes or until the vegetables are soft.
  • Add the vegetables, 1 cup of cooking water, cashews, salt, garlic, dijon, black pepper, and nutritional yeast, to a blender. Be sure to allow steam to escape from the top of the blender. Blend until completely smooth.
  • Add the broccoli and rice back into the skillet. Cover with cheese sauce and stir until combined.

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