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Vegetarian, Busy evenings

Broccoli and rice gratin

Broccoli and rice gratin is a complete béchamel bake for 4 people, ready in 55 minutes, easy to make, for €1.70 per serving. The trick is to undercook the rice and broccoli slightly so they finish cooking in the oven, under a béchamel that coats them without drowning them.

A whole meal in one dish, broccoli and rice meet under a golden, cheesy béchamel, perfect for hungry families.

Broccoli and rice gratin
Total time
55 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Forget sad steamed broccoli pushed to the edge of the plate, here it's coated in a nutmeg béchamel that makes it tender while keeping its color and bite. The rice soaks up some of the sauce as it bakes, which gives it a soft, almost creamy texture under a golden cheese crust.

This is the kind of dish that solves a weeknight, one single pan, vegetables and starch together, and a result that even picky kids tend to eat without a fight. Mon Chou reaches for it often during the week when the whole family needs a filling dinner without a long evening in the kitchen.

The ingredients

4 people

Pantry

  • Riceoften in the pantry 250 g
  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Broccoli 800 g

Dairy

  • Butter 40 g
  • Milk 60 cl
  • Shredded Swiss cheese 120 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the rice in boiling salted water, then drain it. 9 min

    Take it out two minutes before it's done, it will keep cooking in the oven.

  2. Cut the broccoli into small florets and boil them for five minutes, then drain. 5 min

    Keep the stems, peel them and cut into sticks, they're delicious.

  3. Melt the butter, add the flour, then whisk in the milk little by little along with the nutmeg, salt and pepper. 8 min

    Pour cold milk onto the hot roux, it blends without lumps.

  4. Mix the rice, broccoli and three quarters of the béchamel in a baking dish, spread the rest on top and sprinkle with Swiss cheese.

    Save a bit of béchamel to cover the top, it browns better.

  5. Bake at 200°C until the gratin is nicely golden. 20 min

    Switch to broil for the last two minutes for a crispy crust.

Our tips to get it right

  • Drain the broccoli thoroughly after boiling it, leftover water will make the gratin too runny once baked.
  • Keep whisking constantly while adding the milk, that steady motion prevents lumps more than the milk's temperature does.
  • Use a wide, shallow dish rather than a deep one, the gratin browns better and more evenly with more surface exposed to the oven.

The variations

  • Swap the Swiss cheese for Comté or Gruyère, it gives a stronger flavor.
  • For a richer version, add pan fried bacon bits between the rice and broccoli before covering with béchamel.
  • For picky kids, chop the broccoli into very small pieces, it's less noticeable and the dish gets eaten faster.

What to serve it with

  • A simple green salad
  • Cold water with lemon
  • Plain yogurt for dessert

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in an oven safe or microwave safe container. Reheat it in the oven at 180°C to bring back the crust, rather than the microwave which softens it.

Questions about this dish

Can you use rice cooked the day before?

Yes, it's actually convenient, just shorten the oven time slightly since the rice is already tender. Make sure it isn't too dry before mixing it with the béchamel.

Can this gratin be made ahead?

You can assemble it up to the baking step and keep it in the refrigerator for a few hours. Take it out a bit before baking so the center isn't cold when it goes in the oven.

Can you replace the broccoli with another vegetable?

Cauliflower works just as well with the same short cooking time. Cooked spinach or leeks also work, just squeeze out the extra water first.

Why cook the broccoli for only five minutes?

This short cooking keeps the broccoli firm and green, it then finishes cooking in the oven without turning mushy or gray. That's what gives the gratin a pleasant texture instead of a green mush.

How long does it take to make a broccoli and rice gratin with béchamel sauce?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a broccoli and rice gratin with béchamel sauce?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a broccoli and rice gratin with béchamel sauce cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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