Not- Mac and Cheese
By: Alex Theran
Published: Saturday, January 9, 2010 - 12:47pm

Ingredients




1 cup Brown Rice
2 cups (Chicken) Stock
2 Cloves Garlic- pressed
1 tablespoon Butter
1 tablespoon Olive Oil
1 cup Cheddar Cheese, grated
 cup Pancetta, cubed
2 cups Broccoli florets
1/4 teaspoon cayenne or chili powder
1 teaspoon dried oregano
Salt- to liking

1/4 teaspoon Black pepper
1/2 teaspoon garlic powder

Preparation

1 Toss pancetta pieces into small heavy-bottom sauce pan and cook until crisp 2 Drain oil and put pancetta aside 3 Add butter, oil, and fresh garlic to original sauce pan 4 Allow to sauté briefly, do not allow garlic to burn 5 Add rice and stir until butter and oil is absorbed 6 Add stock- I use Chicken but Veg. works also 7 Add cayenne, oregano, salt, pepper, garlic powder, pepper 8 Bring to boil and then turn down to simmer and cover until rice is ALMOST done Stir in broccoli in the last 2 minutes of cooking time 9 Turn off heat once all liquid is absorbed 10 Stir in cheddar cheese and pancetta bits 11 Serve while still hot

About


I always crave anything covered in cheese during the cold months, but this year I've decided not to gain the requisite 10 pounds.  With Mac and Cheese, I always end up eating the whole pot, but the brown rice I used in this kept me full all night! 
This recipe is a combination of a rather unhealthy recipe I saw for Broccoli and Cheese Casserole and Giada DeLaurentis' "Spanish Rice".  I just used the things I  had in the cupboards that night, and we got whole grains, 2 servings of veggies, and local New York sharp cheddar.  
Feel free to mince and sweat onions instead of the garlic, or use bacon instead.  Snow peas and bell peppers would taste good thrown in there also.