Gluten-Free Cheesy Broccoli Rice Bake Recipe

About this recipe

A comforting and zesty dinner option featuring broccoli, rice, and a creamy cheese sauce, all baked to perfection. This gluten-free dish is perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Pack'D Organic Broccoli Florets
• - Cathedral City Mature Cheddar Cheese
• - Forest Whole Foods Organic White Quinoa
• 125G Daylesford Organic Brandy Butter

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a skillet, melt 2 tablespoons of Daylesford Organic Brandy Butter over medium heat. Add 1 cup of diced celery and 1/2 cup of finely chopped onion. Sauté for 5-7 minutes until softened.
3. 3. Steam the broccoli florets until tender, about 5 minutes. Drain and set aside.
4. 4. In a saucepan, combine 1 cup of shredded Cathedral City Mature Cheddar Cheese and 1/2 cup of Daylesford Organic Brandy Butter. Heat over low-medium heat, stirring until the mixture is smooth and well combined.
5. 5. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork. In a large mixing bowl, combine the sautéed celery and onion, the cheese and butter mixture, the cooked quinoa, and the steamed broccoli. Mix thoroughly.
6. 6. Transfer the mixture to a greased casserole dish and spread evenly. Top with an additional 1/2 cup of shredded Cathedral City Mature Cheddar Cheese.
7. 7. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!