¾ cup long-grain brown rice
1 ½ cups chicken or vegetable broth
2 cups zucchini or summer squash, diced
1 red pepper, diced small
1 shallot, minced
½ teaspoon salt
¾ cup cold milk
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese, divided
1 cup corn
- Heat oven to 375°F and grease a 9-by-13-inch baking pan. Add rice to the pan. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, red pepper, onion and salt and white pepper. Cover with foil. Bake for 60-75 minutes until rice is tender and most of the liquid is absorbed.
- Meanwhile, whisk milk and flour together in a small saucepan over medium heat. Cook until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Stir in 1 cup cheddar cheese and corn and cook, stirring, until the cheese is melted. Set aside.
- When the rice is done, remove the foil and stir in the cheese sauce. Sprinkle the remaining 1 cup cheese on top. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.