Wild Rice and Mushroom Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 393.1
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 247.1 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 10.9 g
- Protein: 16.4 g
View full nutritional breakdown of Wild Rice and Mushroom Casserole calories by ingredient
Introduction
I have this recipe on a card, not sure from where. But I love this on Thanksgiving. It gives a substantial and healthy food item for vegetarians resigned to just eating sides. I have this recipe on a card, not sure from where. But I love this on Thanksgiving. It gives a substantial and healthy food item for vegetarians resigned to just eating sides.Number of Servings: 12
Ingredients
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2.1/4 cup Vegetable Broth
1.1/4 cup Wild Rice
10 tbsp Extra Virgin Olive Oil
11 cup, pieces or slices Mushrooms, fresh (1 pound, mixed variety)
3 Leeks - white and light green part only, slicdd thinly
2 fennel bulbs, trimmed and chopped
4 cup (5 oz) Baby Spinach (raw)
7 clove Garlic (4 chopped, 3 crushed)
1/2 tbsp Tomato Paste
1/4 tsp crushed red pepper flakes
7 cup Beans, white (4 4-14 oz cans)
2 tbsp Fresh Lemon juice
1/3 cup cilantro (fresh)
1/3 cup Parsley
150 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1 tbsp fresh rosemary, chopped
1 tbsp finely grated lemon zest
Tips
To make this recipe in advance, assemble casserole and prepare topping and store separately up to 24 hours ahead. refrigerate, covered. Just before baking, spread breadcrumb topping evenly over the casserole. cover with foil and bake fore 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20-30 minutes.
Directions
Step 1
Taste broth; if bland, season to taste with sea salt. In a medium pot, bring broth to a boil over high heat. Stir in rice. Lower heat, cover and simmer 40 minutes until just tender. fluff rice with a fork, cover and let stand for 10 minutes.
Step 2
Meanwhile, saute vegetables: in a large, heavy skillet, heat 3 tbsp oil over high heat. Add half the mushrooms and cool, 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 tbsp oil if needed, adding more to the skillet if it looks dry.
Step 3
In the empty skillet, heat 2 tbsp oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring until soft, but NOT BROWN. (About 8 minutes.) Stir in spinach, shopped garlic, tomato paste and red pepper flakes. Cook until garlic starts turning golden. Remove skillet from heat.
Step 4
Heat oven to 400 degrees and oil a 9x13 inch casserole dish.
Step 5
In a blender, puree 2 cans beans with their liquid, 2 tbsp lemon juice, 1 grated garlic cloves and salt to taste.
Step 6
Stir bean puree, 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.
Step 7
In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 pressed garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil.
Step 8
Sprinkle evenly on top of casserole and bake until golden 20-30 minutes. Let cool slightly before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLE_391.
Taste broth; if bland, season to taste with sea salt. In a medium pot, bring broth to a boil over high heat. Stir in rice. Lower heat, cover and simmer 40 minutes until just tender. fluff rice with a fork, cover and let stand for 10 minutes.
Step 2
Meanwhile, saute vegetables: in a large, heavy skillet, heat 3 tbsp oil over high heat. Add half the mushrooms and cool, 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 tbsp oil if needed, adding more to the skillet if it looks dry.
Step 3
In the empty skillet, heat 2 tbsp oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring until soft, but NOT BROWN. (About 8 minutes.) Stir in spinach, shopped garlic, tomato paste and red pepper flakes. Cook until garlic starts turning golden. Remove skillet from heat.
Step 4
Heat oven to 400 degrees and oil a 9x13 inch casserole dish.
Step 5
In a blender, puree 2 cans beans with their liquid, 2 tbsp lemon juice, 1 grated garlic cloves and salt to taste.
Step 6
Stir bean puree, 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.
Step 7
In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 pressed garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil.
Step 8
Sprinkle evenly on top of casserole and bake until golden 20-30 minutes. Let cool slightly before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLE_391.