Double-Duty Cheese & Broccoli Bake

In my pantry today:

  • 3 c raw broccoli tops
  • 2 c leftover hibachi rice
  • 1 c shredded sharp cheddar cheese
  • 1/2 c shredded mozzerella
  • 3 saved packets of Chik-Fil-A® croutons
  • 2 c unsweetened almond milk
  • 1 tbsp garlic paste
  • 1 tsp black pepper
  • 1/2 tsp Greek seasoning
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp asafoetida
  • 1/8 tsp cinnamon

By gum, if there’s any way to make copious amounts of cheese a healthy addition to the human diet I will find it. Today was a battle I won with the tools of a mad, desperate woman. And also a lot of cheese. Start out by cutting your florets from the stem and pick apart most with your fingers so that various sizes of broccoli exist in your casserole dish. Set aside and move to a small sauce pan that’s melting your butter. Once melted, add milk, garlic paste and seasonings. Stir in cheeses and rice; once stirred, pour over the eagerly awaiting broccoli. Mix everything together real good ‘n stuff, then crumble the croutons in their packets and sift out over the fray. Cover and bake at 350° for 30-45 minutes. Because I am some kind of elitist, apparently, about vegetable texture I can only give this 3 spoons. If you enjoy broccoli at this color and consistency, godspeed.

 

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