6 cups cooked brown rice
2 cups broccoli florets, chopped small and steamed until crisp tender
6 ounces cremini mushrooms, chopped
1 small onion, diced
2 cloves garlic, minced
1/3 cup flour
2 2/3 cups lowfat milk
6 ounces sharp cheddar cheese, shredded
3 ounces Parmesan cheese, shredded
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Drizzle enough olive oil in a small skillet to brown mushrooms. Cook them over medium-medium high heat until they are golden brown. Add onions and garlic, cooking over low heat until caramelized. Combine with rice and set aside.
In a medium saucepan, whisk together the flour and the milk. Cook, stirring constantly, over medium heat until thickened. Remove from heat, and add cheeses (reserve 1/2 cup) and spices. Combine with rice mixture and turn into oiled casserole dish. Sprinkle reserved cheese over the top. Dust with seasoned bread crumbs and paprika if desired.