I invented this recipe to try out some of that new Dairy Delicious cheddar cheese sauce. I am fairly pleased with the results, although the dish could be cheesier for me. I guess, since this recipe makes 6-8 servings, you could double the amount of cheese sauce you use. The original recipe I'm imitating here used cream of celery soup, which I am trying to duplicate by first making a white sauce with onion and celery.
1 cup white rice 2 cups water 1 box frozen chopped broccoli 1/2 cup chopped celery 1/2 cup chopped onion 2 tablespoons unsalted butter 2 tablespoons flour 1 cup chicken stock 1 cup Coffee Rich (or Dairy Delicious milk) 2 2-oz. cups Dairy Delicious cheddar cheese sauce Freshly ground black pepper to taste
Cook white rice in 2 cups boiling water, according to package directions. Thaw broccoli in microwave or by steaming in a little boiling water; drain and set aside. Melt butter in a medium saucepan. Cook the onion and celery over medium heat until tender and slightly translucent. Sprinkle the flour over the vegetables and stir; cook until the flour loses its raw taste, a minute or two. Whisk in equal amounts of stock and milk until the sauce has a smooth, pourable consistency. Whisk in the cheddar cheese sauce until well combined. Stir together rice, broccoli and sauce in a large mixing bowl. Season with pepper to taste. Transfer to a 2-quart baking dish. Bake 20 minutes at 375 degrees F. or until top is slightly browned.