WILD RICE AND MUSHROOM CASSEROLE
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Provided by Melissa Clark
Categories dinner, casseroles, grains and rice, main course, side dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
- In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams
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Sanet George
[email protected]This casserole is a great way to use up leftover rice. It's also a great dish to make ahead of time.
Nosie Nyanda
[email protected]This casserole is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish.
Tavies Dupont
[email protected]I've made this casserole several times and it's always a hit. It's a great dish to take to potlucks or parties.
Gul Hassan
[email protected]This casserole is a great way to use up leftover turkey or chicken.
Francis Maass
[email protected]I'm not a big fan of wild rice, but I really enjoyed this casserole. The mushrooms and cheese really make it.
HD SoriF
[email protected]This casserole is perfect for a cold winter night. It's hearty and comforting.
Anas khaliq
[email protected]I made this casserole for a potluck and it was a huge hit! Everyone raved about it.
Asalnoor Wazir
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Narayan Thapa
[email protected]I used cremini mushrooms instead of shiitake and it turned out great! This casserole is a keeper.
Leelee Morroow
[email protected]This casserole was easy to make and very flavorful. I especially liked the crispy topping.
Saqib Saqibmeo
[email protected]This casserole is a bit bland for my taste. I would add more herbs and spices next time.
jeff blaylock
[email protected]I love the combination of wild rice and mushrooms in this casserole. It's a unique and delicious dish that I'll definitely be making again.
De Roth
[email protected]This casserole is a great way to use up leftover wild rice. It's also a great dish to make ahead of time, which is perfect for busy weeknights.
Caroline Mejia
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's hearty, flavorful, and easy to make. I highly recommend it!
Nahid Jahid
[email protected]This wild rice and mushroom casserole was a hit at our dinner party! Everyone loved the nutty flavor of the wild rice and the savory mushrooms. It was also very easy to make, which is always a plus.