Wild Rice and Mushroom Casserole

Ingredients

• Vegetable Stock

  Freshdirect

  2 ¼ cup or 533g

• Salt

  Table

  1 dash or 0.4g

• Wild rice

  Raw

  1 ¼ cup or 200g

• Olive oil

  Salad or cooking

  10 tbsp or 135g

• Mushrooms

  White, raw

  1 lb or 453g

• Leeks

  (bulb and lower leaf-portion), raw

  3 leek or 267g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Spinach

  Raw

  4 cup or 120g

• Garlic

  Raw

  7 cloves, minced or 21g

• Tomato paste

  Canned, without salt added

  ½ tbsp or 8g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• White beans

  Mature seeds, cooked, boiled, without salt

  52 oz or 1.47kg

• Lemon juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Parsley

  Raw

  ⅓ cup or 20g

• Bread crumbs

  Dry, grated, plain

  2 ½ cup or 270g

• Rosemary

  Fresh

  1 tbsp or 2g

• Lemon zest

  1 lemon or 4g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

Directions

1. Taste the broth and season with salt if needed. Bring the broth to a boil in a medium pot over high heat. Add the rice, reduce heat, cover, and simmer until tender, about 40 minutes. Fluff with a fork, cover, and let stand for 10 minutes.
2. In a large skillet, heat 3 tablespoons of oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Transfer to a plate, sprinkle with salt, and repeat with remaining mushrooms and oil.
3. In the same skillet, heat 2 tablespoons of oil over medium heat. Add leeks, fennel, and 1 teaspoon salt; cook until soft, about 8 minutes. Stir in spinach, chopped garlic, tomato paste, and red pepper flakes, cooking until garlic is golden, about 2 minutes. Remove from heat.
4. Preheat the oven to 400°F and oil a 9x13-inch casserole dish.
5. In a blender, puree 2 cans of beans with their liquid, lemon juice, 1 grated garlic clove, and salt to taste.
6. Combine the bean puree, remaining whole beans (drained), mushrooms, cilantro, parsley, and cooked wild rice with the vegetables in the skillet. Adjust seasoning with salt or lemon juice as needed, then transfer to the prepared baking dish.
7. In a small bowl, mix bread crumbs, rosemary, lemon zest, remaining grated garlic, and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan.
8. Sprinkle the breadcrumb mixture evenly over the casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving.

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