Creamy Butter Bean and Broccoli Bake with Rice
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Ingredients
- 400 g tinned butter beans, drained
- 300 g broccoli
- 250 g long-grain white rice
- 20 g plain flour
- 350 ml vegetable stock
- 200 ml whole milk
- 100 g grated cheddar cheese
- 20 g butter
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 21.4 g
- Carbohydrate
- 72.4 g
- of which sugars
- 4.9 g
- Fat
- 16.3 g
- of which saturates
- 9.6 g
- Fibre
- 7.6 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cook the rice according to the pack instructions.
- 2
Cut the broccoli into florets and steam for 3 minutes.
- 3
Melt the butter in a pan, stir in the plain flour, then whisk in the vegetable stock and whole milk and simmer until thickened. Stir in half the grated cheddar cheese.
- 4
Combine the butter beans, broccoli, rice and sauce in a baking dish, top with the remaining cheddar, and bake for 20-25 minutes until bubbling.
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