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Cook broccoli in boiling water for 3 minutes or until crisp tender. Drain and plunge into cold water, drain again and set aside. Melt 1 tablespoon plus 1 teaspoon butter/margarine in saucepan over medium heat. Add onions and saute for 3 minutes or until tender. Add flour and mustard; cook 1 minute, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly. Cook an additional 2 minutes or until thick and bubbly. Remove from heat and stir in pepper. Combine broccoli and milk mixture, rice, cheese and mayo in a bowl, stir well. Spoon into shallow 2 quart casserole coated with cooking spray. Melt remaining teaspoon butter and combine with cracker/Melba toast crumbs. Sprinkle over mixture. Bake 350°F for 25 minutes or until thoroughly heated.
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill