Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
3 cups fresh chopped broccoli
1 cup Black Rice, cooked according to package instructions in lightly salted water (this takes about 50 minutes, total).
1 tablespoon butter
1 cup sliced leeks
1 cup ricotta cheese
½ cup freshly grated Parmesan cheese, divided
½ teaspoon garlic powder
ground black pepper, to taste
Preheat the oven to 350°F.
Chop the broccoli and place in a large bowl.
Cook the rice according to package instructions: One cup rice, two cups slightly salted water, bring to a boil, cover, reduce heat and simmer for 40 minutes, remove from heat and allow to steam for 10 minutes.
Add the rice to the bowl with the broccoli.
While the rice is steaming off the heat, you can begin to saute the leeks.
In a small saucepan, over medium heat, add the butter.
When the butter melts, add the leeks and saute for about 2 minutes.
Add to the bowl with the broccoli and rice.
Into the bowl with the broccoli mixture, add ricotta cheese, ½ of the Parmesan cheese, garlic powder and ground black pepper.
Stir to combine.
Place all of the ingredients into a flat casserole dish and sprinkle the remaining Parmesan cheese over the top.
Place the casserole dish into the preheated oven and bake for 15 minutes, or until the Parmesan cheese is melted and bubbly on top.