SERVES 8
3 Tbsp. olive oil, divided
1 cup chopped yellow onion (about 1 medium onion)
1 (8-oz.) pkg. sliced fresh cremini mushrooms
1 1∕2 cups uncooked instant long-grain brown rice (such as Minute)
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. dry mustard
1∕2 tsp. paprika
1∕2 tsp. black pepper
2 1∕2 cups chicken broth (such as Swanson)
3∕4 cup panko breadcrumbs
4 cups fresh broccoli florets, cut into 1-inch pieces
4 oz. Colby Jack cheese, shredded (about 1 cup)
3 oz. extra-sharp Cheddar cheese, shredded (about 3∕4 cup)
Casseroles can tempt you to reach for condensed soup; this scratch-made base cuts the fat and carbs but is still nice and creamy.
1. Heat 2 tablespoons of the oil in a large (11-inch) broiler-safe high-sided skillet over medium-high. Add onion and mushrooms, and cook, stirring occasionally, until mushrooms are lightly browned and their liquid has evaporated, 7 to 8 minutes. Stir in rice, salt, garlic powder, dry mustard, paprika, and black pepper; cook, stirring constantly, until mixture is fragrant and rice is coated in oil and spices, about 1 minute. Stir in broth, and bring to a boil. Reduce heat to medium to maintain a simmer; cover and cook for about 8 minutes. (There will still be liquid remaining in the skillet, and the rice will not be tender.)
2. Meanwhile, stir together panko and remaining 1 tablespoon oil until panko is well coated. Set aside.
3. Uncover rice mixture, and stir in broccoli; cover and cook until broccoli is tender and bright green and rice is tender, 5 to 7 minutes. Remove skillet from heat, and uncover; stir in Colby Jack cheese until melted and creamy, about 1 minute. Sprinkle top evenly with extra-sharp Cheddar cheese and panko mixture.
4. Preheat broiler with oven rack about 5 inches from heat source. Broil until Cheddar is melted and panko is golden, about 2 minutes.
RECIPE: JULIA G. LEVY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELYphotograph by VICTOR PROTASIO
