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4 rashers streaky bacon, chopped
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2 x 300g heads broccoli
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40g butter
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1 brown onion, finely chopped
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50g (1/3 cup) plain flour
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500ml (2 cups) milk
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200g Coles tasty cheddar cheese, grated
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1 egg, lightly whisked
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2 x 250g brown rice
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55g (1/2 cup) shredded mozzarella
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Method
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Step 1
Preheat oven to 180C/160C fan forced. Cook the bacon in a small, non-stick frying pan over medium heat, stirring occasionally, for 3-4 minutes or until golden brown. Use a slotted spoon to transfer bacon to a plate, reserving bacon fat in a pan.
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Step 2
Meanwhile, bring a large saucepan of water to the boil. Cut the stems from the broccoli and trim the ends. Cut stems in half lengthways then thinly slice. Separate tops into small florets. Drop all the broccoli into the boiling water. Cover and return to the boil over high heat. Cook for 1 minute. Drain and rinse under cold running water. Drain well.
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Step 3
Melt the butter in the same saucepan over medium heat and add reserved bacon fat. Add the onion and cook, stirring, for 5 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Add the milk, in four batches, stirring until evenly combined between each addition. Bring to a simmer. Reduce heat to medium-low. Simmer for 2 minutes, stirring occasionally. Remove from heat and stir in 2 cups of the cheddar cheese. Stir in egg. Season generously.
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Step 4
Prepare the rice. Transfer to a large bowl. Stir in broccoli and bacon. Pour over the cheese sauce and fold through until evenly combined. Transfer to a 6-cup-capacity ovenproof dish. Combine the remaining tasty cheese with mozzarella and sprinkle over the surface. Bake for 25 minutes or until heated through and golden brown on top. Cool for 5 minutes. Serve.
