Thanksgiving

Wild Rice and Mushroom Casserole is for Dinner.

Wild Rice and Mushroom Casserole takes 60 minutes to prepare.

Wild Rice and Mushroom Casserole takes 30 minutes to cook.

Wild Rice and Mushroom Casserole makes 12 servings.

The ingredients for Wild Rice and Mushroom Casserole are:

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

Here is how you make Wild Rice and Mushroom Casserole:

Step 1Taste 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 2Meanwhile, 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 3In 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 4Heat oven to 400 degrees and oil a 9x13 inch casserole dish.Step 5In a blender, puree 2 cans beans with their liquid, 2 tbsp lemon juice, 1 grated garlic cloves and salt to taste. Step 6Stir 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 7In 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 8Sprinkle evenly on top of casserole and bake until golden 20-30 minutes. Let cool slightly before serving.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Wild Rice and Mushroom Casserole is:

• 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

The dietary needs meet for Wild Rice and Mushroom Casserole is Vegan