INGREDIENTS

  • 2 slices hearty white sandwich bread, torn into quarters
  • 1½ ounces Parmesan cheese, grated (3/4 cup), divided
  • 4 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and chopped, divided
  • 1 onion, chopped fine
  • 1½ cups long-grain white rice
  • 4 cups chicken broth
  • 1½ cups half-and-half
  • 1 teaspoon table salt
  • 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
  • 1 teaspoon cayenne pepper

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground, about 5 pulses. Add garlic and pulse to combine.
  2. Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining 2 tablespoons butter in Dutch oven over medium heat. Add onion and broccoli stalks and cook until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, broccoli florets, and remaining ½ cup Parmesan.
  3. Transfer mixture to prepared dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Let cool for 5 minutes. Serve.