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-> Dairy & Pareve Meals
Amarante
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Fri, Jan 13 2023, 12:49 pm
This was very good and although there were a few steps nothing very difficult - make the rice; saute the vegetable; make the flavored breadcrumb topping and then bake.
It can be assembled ahead of time and then baked the next day if necessary. I would imagine that one could theoretically freeze it as well.
Also theoretically one could omit the parmesan from the topping although I didn't do so but I think one might have to adjust the spices since parmesan adds a lot of piquant flavor
Wild Rice and Mushroom Casserole
Source: Melissa Clark
INGREDIENTS
Yield: 12 servings
2¼ cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1¼
cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
½ tablespoon tomato paste
⅛ teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
⅓ cup chopped fresh cilantro (or basil)
⅓ cup chopped fresh parsley
2½ cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
⅓ cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish
PREPARATION
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.) - I used a stock blender as it is easier and less to clean
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 ¼ teaspoon salt. Stir in ¼ 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.
To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minute
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