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Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3/4 cup wild rice 1 cup sliced celery two 10 ounce packages frozen, thawed broccoli spears 3 tbsp. butter 3 tbsp. all purpose flour 1/4 tsp. salt 1 chicken bouillon cube, crushed 2 cups milk 1/2 cup grated Parmesan cheese, divided 1 tbsp. lemon juice
Directions
Lightly grease the inside of a 2 quart casserole dish. Heat a large saucepan of lightly salted water to a boil. Add wild rice and return to a boil. Reduce heat and simmer rice about 45 minutes until tender, stirring occasionally. Preheat oven to 375 degrees. Drain rice well and transfer to the prepared dish. Stir in celery. Arrange broccoli over rice. Melt butter in a small saucepan over medium heat. Stir in flour, salt, bouillon and milk. Cook, stirring constantly, until sauce is thick and smooth. Stir in 1/4 cup Parmesan and the lemon juice. Pour the sauce over the broccoli and sprinkle with remaining 1/4 cup Parmesan. Bake casserole 20 minutes. Serve hot.
Serves 6 to 8.
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