Ingredients:
1 C cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tbsp of butter
2 Tbsp of rice flour
1/2 Tsp salt
1/4 Tsp of pepper
1/2 Tsp of dried mustard
1- 1/2 C of milk
squeeze of lemon juice (optional)
1 Tbsp of mayonnaise (optional)
1- 1/2 C of cheddar cheese, shredded
1/2 C gluten-free bread crumbs for topping
1/4 slivered almonds for topping.
Directions:
Melt the butter in a medium saucepan.
Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy.
Slowly whisk in the milk and cook until thickened.
Stir in the shredded cheese.
Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top.
Add the mayonnaise and lemon juice if using and mix until combined.
Spread the breadcrumbs and slivered almonds over the top.
Bake uncovered for about 30 minutes at 350°.
Recipe from: GlutenFreeMommy blog
