Cheesy Broccoli and Rice Casserole with Sausage

Ingredients

• 1 tbsp extra-virgin olive oil
• 0.5 lb hot Italian chicken or turkey sausage (Casings removed; pork sausage or sweet Italian sausage may be substituted, as noted in the source.)
• 1 yellow onion (Small; diced.)
• 1 leek (Use white and light green parts only; thinly sliced.)
• 2 cloves garlic (Minced.)
• 1 cup uncooked long-grain white rice
• 1 tsp sea salt
• 1 lb broccoli (Cut into bite-size pieces.)
• 2 cups chicken broth
• 2 cups extra-sharp cheddar cheese (Shredded; use half in the casserole and the remainder on top.)

Steps

1. 1

   Heat the olive oil in a medium skillet or saucepan over moderately high heat.

2. 2

   Add the sausage. Break it up with a spatula and cook until nicely browned, 5 to 7 minutes. Transfer it to a plate.

3. 3

   Add the onion and leek to the pan and sauté until translucent, about 5 minutes.

4. 4

   Stir in the garlic and rice. Cook until the garlic is fragrant and the rice is coated with the vegetable mixture, about 2 minutes.

5. 5

   Stir the cooked sausage back in with the salt and chicken broth. Bring the mixture to a boil.

6. 6

   Cover the pan, reduce the heat to low, and cook for 10 minutes.

7. 7

   Uncover the pan and fold in the broccoli and half of the cheese.

8. 8

   Cover and cook until the broccoli and rice are tender, 10 to 12 minutes longer.

9. 9

   Sprinkle the remaining cheese over the casserole, cover, and let it stand off the heat until the cheese has melted.

10. 10

    For a crisp, browned topping, transfer the casserole to the broiler and broil briefly.

11. 11

    Serve hot.

Notes

The source suggests pork sausage as a substitute for the chicken sausage, or sweet Italian sausage for a milder flavor. Broil briefly for a crusty, browned cheese topping; no broiling duration is specified.

Nutrition per serving

• dinner
• main course
• gluten-free
• one-pot
• comfort food
• stovetop
• broiled