1 T olive oil
1 cup brown rice, uncooked
Low sodium chicken broth to cook the rice per package directions
1 T butter, unsalted
1 cup onion, minced
1 large shallot, minced
3 cups fresh broccoli florets, rinsed and trimmed to bite sized pieces
1 (10 oz) can cream of celery soup, undiluted (or one recipe of homemade Thick and Creamy Celery Soup)
1 1/3 cup condensed milk
1 1/3 cup sharp cheddar cheese
1/4 t ground black pepper
Heat the olive oil in a pot set over medium heat.
Add the brown rice and toast for 3 minutes.
Add enough chicken broth to cook the rice per package directions (usually about 2 cups), bring to a simmer, cover, and cook until the broth is absorbed.
Fluff with a fork, set the pot aside, covered, to rest.
While rice is cooking, heat a large pot on medium heat.
Add the butter and sauté the onion and shallot until the onion is softened, approximately 4 minutes.
Add the broccoli and sauté for five more minutes.
Add the undiluted cream of celery soup, condensed milk, 1 cup of the cheddar cheese, and black pepper. Stir together, cooking until hot.
Stir the rice into the soup mixture.
Spritz a 13×9 inch baking dish with your favorite non-stick spray.
Pour the mixture into the pan.
Top with the remaining cheese.
Bake at 350 for about 35 minutes or until hot and bubbly.
Absolutely delicious left over.