Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli

I always think that blue cheese goes well with cayenne and mustard … don't you? And blue cheese with cayenne and mustard always makes a beautiful tangy gratin with brown rice and vegetables, of course.

This recipe comes almost straight from Delia Smith except for kicking up the blue cheese sauce a notch with a little spicy zip. I've served this brown rice and blue cheese gratin with cauliflower and broccoli for friends on a few occasions, and they've never been able to get over just how rich and delicious it is, so rich that you might not want to eat any cheese for the next week.

And filling too, even though everyone always goes for seconds! Although rice and vegetables are usually a side dish, don't make anything too heavy to go along with this or no one will be able to get out of their chairs! As a suggestion, try serving it with saffron-brandied lentils for a completely satisfying and tasty dinner.

Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli

Recipe by Lisa Turner Adapted from Delia's Vegetarian Collection Published on May 2, 2008 Rich, savory and cheesy brown rice, cauliflower and broccoli gratin with a zippy blue cheese sauce Preparation: 30 minutes Cooking time: 50 to 60 minutes Print this recipe Rice: 1 cup brown rice 2 cups vegetable stock 1 tablespoon olive oil 2 medium onions, sliced into 8 pieces lengthwise 1 teaspoon sea salt Vegetables: 2 cups (10 oz or 280 g) cauliflower florets 2 cups (10 oz or 280 g) broccoli florets Blue cheese sauce: 2 cups milk 2 tablespoons butter 1/3 cup all-purpose flour 1/8 teaspoon ground cayenne 1/8 teaspoon dried mustard 4 oz (110 g) blue cheese of your choice, cubed 1/2 teaspoon sea salt fresh ground black pepper Topping: 1/4 cup fresh grated Parmesan cheese 2 tablespoons bread crumbs 1 tablespoon fresh parsley, chopped Instructions: Rinse the rice and soak overnight in cold water. Drain in the morning and let air dry during the day in a fine-mesh strainer, shaking periodically to turn the grains. Bring the vegetable stock to a low boil in a small saucepan. Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onions and sauté for 3 to 4 minutes or until just tinged with brown on the edges. Stir in the rice so that the grains are coated with oil. Pour in the boiling vegetable stock, add the salt, and stir once. Cover, turn the heat down to low, and cook for 40 to 45 minutes or until the rice has absorbed the stock, being careful not to remove the lid or disturb the rice until it is time to check to see if it is finished. While the rice is cooking, cook the cauliflower and broccoli until just tender. I prefer to steam the cauliflower for 4 minutes in a steamer, then add the broccoli and steam for another 4 minutes. Set aside. Also while the rice is cooking, prepare the blue cheese sauce by whisking together the milk, butter, flour, cayenne and mustard in a medium saucepan over medium heat until the sauce is thick and smooth. Turn the heat to its lowest setting, and cook for 5 minutes. Whisk in the cheese until melted, then season with salt and pepper. Keep the sauce at low heat, stirring occasionally, until the rice is finished. Also while the rice is cooking, prepare the blue cheese sauce by whisking together the milk, butter, flour, cayenne and mustard in a medium saucepan over medium heat until the sauce is thick and smooth. Turn the heat to its lowest setting, and cook for 5 minutes. Whisk in the cheese until melted, then season with salt and pepper. Keep the sauce at low heat, stirring occasionally, until the rice is finished. Once the rice is cooked, preheat the broiler and set the oven rack in the middle position. Layer the rice over the bottom of a 2-quart casserole dish, then spoon over the blue cheese sauce. Sprinkle the Parmesan, bread crumbs and parsley over top, and place under the broiler for 3 to 4 minutes until the topping is browned. Remove from the oven and serve hot. Makes 6 to 8 servings