Wild Rice and Mushroom Casserole
Recipe from Melissa Clark cooking.nytimes.com
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2Ā¼ cups vegetable, mushroom or chicken broth or stock
sea salt
1Ā¼ 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 (about 2 cups)
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1ā2 tablespoon tomato paste
1ā8 teaspoon red pepper flakes
4 (14-ounce) cans white beans
2 tablespoons freshly squeezed lemon juice
1ā3 cup chopped fresh cilantro (or basil)
1ā3 cup chopped fresh parsley
2Ā½ cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1ā3 cup grated Parmesan cheese (optional) flaky sea salt, for garnish
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, sautƩ 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 400ĖF, and oil a 9-by-13-inch casserole dish. In a blender, purĆ©e 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 youād think.) Stir bean purĆ©e, 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 Ā¼ teaspoon salt. Stir in Ā¼ cup olive oil. Sprinkle Parmesan, if using, evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.