Broccoli and Rice for the new Millennium

I grew up in rural western Kansas in the 80’s, which means I was the daughter of midwesterners who came of age in the 70’s, which means we ate a lot of casseroles.  Casseroles at our house were defined by the presence of two or all of the following items:  cream of mushroom soup, sour cream, shredded cheddar cheese, frozen vegetables, eggs and/or ground beef.  We routinely feasted on things like Pizza Spaghetti Casserole, Taco Casserole, and the almost-extinct-but-mind-blowing Tater Tot Casserole.  The first recipe I ever remember making on my own, and my personal favourite casserole, was Toasty Cheese Bake (see irresistible photo below).  One casserole that has persevered, and consistently earns a place on our Thanksgiving/Christmas table, is Broccoli and Rice Casserole.

• Cover the cashews with water and set aside to soak.  Ideally, you would soak them for at least an hour.  After an hour, rinse them, and put them in a blender with three cups of water.  Blend on high for a minute or two – until you have a creamy cashew milk.  Set aside.*
• Medium dice the celery and onions.  Cut the broccoli stems away from the florets, peel them, and medium dice the interior.
• Place the celery, onions, and broccoli stems in a heavy-bottomed, lidded pot (such as a dutch or french oven) on medium heat on the stovetop with a small splash of cooking oil, or a splash of water, and a pinch of salt.  You want to “sweat” the vegetables, not brown them.  To do that, partially cover the pot, keep the heat at medium or medium/low, and stir occasionally until they soften and release their liquids.  (About 10-15 minutes).
• While the first few vegetables are sweating, chop/slice/dice (your choice) the mushrooms and then add them to the pot ASAP to sweat with everything else.
• When the vegetables are soft, turn up the heat to high and add the rice.  Stir constantly for about a minute to lightly toast the rice, then add the cashew milk,* thyme, and nutmeg.
• When the liquid comes to a boil, cover the pot and reduce to low heat.  Cook, stirring occasionally, for 35-40 minutes.  Until water is absorbed and rice is soft.
• While the rice is cooking, chop the broccoli heads into small florets, wash and drain well.
• When the rice is cooked, stir in the broccoli florets and put the lid back on.  They just need a few minutes to steam and take the raw edge off.
• Season with salt and pepper to taste (or with a bit of tamari/soy sauce) and serve!