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Broccoli Casserole

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Ingredients
  

  • ¾ cup brown rice
  • 1½ cups water or vegetable broth
  • 4 cups broccoli chopped
  • 2 tablespoons white flour
  • 2 teaspoons lemon pepper
  • 1 tablespoon salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves minced
  • 1 medium portabella mushroom cap diced small
  • 2 teaspoons olive oil or butter
  • 1 cup diced onion
  • 2 tablespoons butter
  • 2 cups milk
  • 1 cup + 1/3 cup shredded white cheddar cheese
  • 1 ½ cups cooked chick peas
  • 1 tomato sliced thin
  • ½ cup Italian bread crumbs optional

Instructions
 

  • Combine the water and rice, bring to a boil, then simmer 50 minutes.
  • Preheat oven to 375 F.
  • Lightly steam the broccoli until just tender.
  • Combine the flour, lemon pepper, black pepper, salt and garlic in a small bowl.
  • Dice the mushroom and sauté in 2 teaspoons of olive oil or butter. Cook until no mushrooms are longer watery. Set aside.
  • Melt the butter in a medium saucepan. Saute the onions on medium-high heat for about 5-7 minutes, stirring frequently.
  • Add the flour mixture and cook for 1 minute, stirring and scraping constantly to avoid burning.
  • Add the milk in portions, beating with a wire whisk. When all of the milk is in, increase heat and bring to a boil, whisking constantly. When mixture begins to bubble and thicken, decrease heat and simmer for 5 minutes.
  • Add 1 cup shredded cheese and stir in until completely melted. Stir in cooked mushrooms.
  • Combine the broccoli, rice, cheese sauce, and chick peas in a 2 quart casserole dish. Layer with sliced tomatoes then top with 1/3 cup shredded cheese or bread crumbs. Bake for 35-40 minutes until cheese is just brown and mixture is bubbly.