Wild Casserole

Name: Wild Casserole
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 2 cups wild rice, uncooked; 10 cups low-sodium chicken broth, divided; 3 heads broccoli, cut into small florets; 1/2 cup butter, divided; 1 whole medium onion, finely diced; 1 pound white button or cremini mushrooms, finely chopped; 2 whole carrots, peeled and finely diced; 2 stalks celery, finely diced; 4 tablespoons all-purpose flour; 1/2 cup heavy cream; salt, to taste; black pepper, to taste; 1 cup panko breadcrumbs

Vegetarian Casserole Diner-Style

Time: 1 hour 35 minutes

Yield: 12 servings

About

The Wild Casserole is an explosion of flavors that will take your tastebuds on a journey through the wild.... in the best way! With a blend of tender broccoli, savory wild rice, and crunchy breadcrumbs, this delicious bake is a wholesome and filling side dish that's perfect for any night of the week. Whether you're feeding a herd or flying solo, Wild Casserole is sure to make everyone go wild!

Ingredients

2 cups wild rice, uncooked
10 cups low-sodium chicken broth, divided
3 heads broccoli, cut into small florets
1/2 cup butter, divided
1 whole medium onion, finely diced
1 pound white button or cremini mushrooms, finely chopped
2 whole carrots, peeled and finely diced
2 stalks celery, finely diced
4 tablespoons all-purpose flour
1/2 cup heavy cream
salt, to taste
black pepper, to taste
1 cup panko breadcrumbs

Directions

Step 1 -Add the wild rice into a medium saucepan with 5 cups of the chicken broth and bring it to a boil over medium-high heat.

Step 2 -Reduce the heat to low, cover the pan, and cook the rice until it has just started to break open and is slightly tender, about 35-40 minutes.

Step 3 -In a pot of boiling water, add the broccoli florets and cook until they are bright green but still slightly crisp, about 1 minute 30 seconds-2 minutes.

Step 4 -Immediately drain the broccoli florets and plunge them into a bowl of ice water to stop the cooking process.

Step 5 -Transfer the florets from the ice water and set them aside.

Step 6 -Place a large pot over medium-high heat and melt 6 tablespoons of the butter.

Step 7 -Add the onions and the mushrooms to the butter and cook, stirring them occasionally, until the liquid begins to evaporate, about 3-4 minutes.

Step 8 -Add the carrots and the celery to the veggies and cook until they are soft and the mixture begins to turn darker in color, about 3-4 minutes.

Step 9 -Sprinkle the flour over the veggies, stir to incorporate it, and cook, about 1 minute.

Step 10 -Pour the remaining broth into the veggie mixture, stir to combine, bring it to a gentle boil, and cook until it thickens, about 3 minutes.

Step 11 -Add the heavy cream to the veggie mixture, stir to combine, and cook until it thickens.

Step 12 -Season the sauce with the salt and the pepper.

Step 13 -Add 1/2 of the cooked rice to the bottom of a 3-quart baking dish and top with 1/2 of the broccoli.

Step 14 -Use a ladle to evenly spoon 1/2 of the veggie mixture over the rice mixture. Repeat the layers once starting with the rice and ending with the veggie mixture.

Step 15 -Melt the remaining butter, pour it into a bowl with the panko breadcrumbs, and toss to combine.

Step 16 -Sprinkle the breadcrumbs over the top of the casserole.

Step 17 -Cover the dish with foil and bake the casserole for 20 minutes.

Step 18 -Discard the foil and bake until the casserole is golden-brown on top, about 15 minutes.

Step 19 -Serve.

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