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Categories:
water vegetable broth stalk broccoli thin white rice salt black pepper Cheddar cheese brown mustard heavy cream
Viewed: 51 - Published at: 4 months agoIngredients
- 5 cups water
- 2 cups vegetable broth
- 1 large stalk broccoli
- 1 large leek, rinsed and sliced thin (dark-green portion discarded)
- 12 cup uncooked white rice
- 1 teaspoon salt
- 14 teaspoon black pepper
- 1 12 cups cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 12 cup heavy cream
Method
- Place water and vegetable broth in a large saucepan.
- Cut stem off broccoli and peel.
- Cut into coins.
- Chop flowerets roughly.
- Add coins and flowerets to saucepan.
- Add leek, rice, salt and pepper to saucepan.
- Bring to a boil.
- Lower heat and simmer, covered, for 20 minutes, stirring occasionally.
- Whirl mixture in a blender in batches.
- Add cheese and mustard and whirl until smooth.
- Return mixture to saucepan and stir in cream.
- Gently heat over low heat.
- Do not boil.
- Serve warm, garnish with steamed broccoli flowerets, if desired.
