Cheesy Broccoli and Rice
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2 cups brown rice, dry
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2 broccoli crowns, chopped into 1” pieces
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1 medium onion, roughly chopped
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2 large russet potatoes, peeled and chopped into 1” cubes
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⅔ cup chopped carrots
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2 cups cooking water, reserved
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⅔ cup cashews
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1 tsp salt (or to taste)
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3 cloves garlic, peeled
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½ tsp dijon mustard
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¼ tsp black pepper
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.
