Categories: Sides

Ingredients

• 1 tbsp. butter
• 1 2/3 cups long-grain rice
• 6 scallions, thinly sliced
• 3 cups chicken stock
• 1 cup whole milk
• 1/2 cup chopped broccoli florets
• 2 tsp kosher salt
• 1 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan

Directions

1. Preheat oven to 375. In a Dutch oven, melt the butter over medium heat. Add the rice and scallions. Cook, stirring constantly, until the rice is toasted, 2-3 minutes. Add the stock, milk, broccoli, and kosher salt and bring to a boil. Remove from heat. Stir in the cheddar and mozzarella; season with pepper. Top with the Parmesan. Bake until golden, about 30 minutes.

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