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.
- Total:
- Serves: 12 persons
Ingredients
- 2 ¼cups vegetable, mushroom or chicken broth or stock
- Fine sea salt
- 1 ¼cups wild rice, rinsed
- 10tablespoons extra-virgin olive oil, more as needed
- 1pound sliced mushrooms, preferably a mix of different kinds
- 3leeks, white and light green parts only, thinly sliced
- 2fennel bulbs, trimmed and chopped
- 5ounces baby spinach (about 4 cups)
- 7fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
- ½tablespoon tomato paste
- ⅛teaspoon red pepper flakes
- 4(14-ounce) cans white beans (7 cups)
- 2tablespoons freshly squeezed lemon juice
- ⅓cup chopped fresh cilantro (or basil)
- ⅓cup chopped fresh parsley
- 2 ½cups panko or coarse bread crumbs
- 1tablespoon fresh rosemary, chopped
- 1tablespoon finely grated lemon zest
- ⅓cup grated Parmesan cheese (optional)
- Flaky sea salt, for garnish
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.Step 5
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.)Step 6
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.Step 7
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.Step 8
Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.