2-3 medium heads broccoli
2 carrots
1 large onion
1 garlic clove
1 tbsp. olive oil
4 cups milk
6 tbsp. Earth balance or butter
6 tbsp. flour
8 oz Vermont Cheddar, shredded
4 oz Neufchatel cheese
1/3 cup shredded Parmesan cheese
1 cup no-fat sour cream
1 1/3 cup brown Basmati rice, cooked in 1 2/3 cups water
2 chicken bouillon cubes, divided
1 ¾ tsp. salt
¾ tsp. white pepper
½ Cup bread crumbs

Preheat oven to 350°F.

Wash and clean the broccoli and cut into bite-size pieces. Steam for 4-5 minutes till bright green and starting to soften. Drain and set aside to cool.

Cook rice in Instant Pot with bouillon cube for 24 minutes/10 NP release. Dice the carrots and onion and mince the garlic and sauté in olive oil til onions are translucent. Remove and set aside.

Melt the Earth Balance or butter, then add the flour and cook til it has browned somewhat. Add in the milk slowly while whisking to keep smooth. Bring the milk up to nearly boiling and add the salt, pepper, 1 bouillon cube, Neufchatel and Parmesan. Whisk and cook for a couple minutes, then turn off the burner and add the onion/carrot/garlic mix.

Stir for a few minutes then add the Vermont Cheddar. Stir till it melts, then add the fat free sour cream. Stir well and allow to cool a bit and thicken slightly. Stir in the rice.

Put the broccoli in the bottom of a large casserole dish in an even layer. Pour the rice/sauce mixture over the top and smooth it out. Sprinkle the bread crumbs on top and bake at 350°F for 50 minutes.

If the bread crumbs are not brown, turn on the broiler for a 3 minutes or so til brown on top.

Submitted by: Chuck