Wild Rice and Mushroom Casserole

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  2 ¼ cup or 540g

• 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, canned

  6 cup or 1.57kg

• 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

  Shredded

  ⅓ cup or 27g

Directions

1. Bring the vegetable broth to a boil; taste and lightly salt if needed. Stir in the rinsed wild rice, reduce to a gentle simmer, cover, and cook until tender, about 40 minutes. Remove from heat, fluff, re-cover, and rest 10 minutes.
2. Heat 3 tablespoons olive oil in a large skillet over high heat. Add half the mushrooms and cook, stirring occasionally, until deeply browned and crisped on the edges, about 8 minutes; season with a pinch of salt and transfer to a plate. Repeat with another 3 tablespoons oil and the remaining mushrooms.
3. Reduce heat to medium and add 2 tablespoons olive oil. Add the leeks, fennel, and 1 teaspoon salt; cook, stirring, until softened, about 8 minutes. Add the spinach, chopped garlic, tomato paste, and red pepper flakes; cook until the spinach wilts and the garlic turns lightly golden, about 2 minutes. Remove from heat.
4. Preheat the oven to 400°F. Lightly oil a 9×13-inch casserole dish.
5. In a blender, puree about 2 cans’ worth of white beans with their liquid (or add 1 to 1 1/4 cups water/stock if using cooked beans without can liquid) with the lemon juice, 1 grated garlic clove, and a pinch of salt until smooth.
6. To the skillet with the vegetables, add the bean puree, the remaining whole beans (drained if canned), browned mushrooms, cilantro, parsley, and cooked wild rice. Toss gently, then adjust seasoning with salt and/or lemon juice. Transfer the mixture to the prepared baking dish and smooth the top.
7. In a bowl, combine the breadcrumbs, rosemary, lemon zest, remaining grated garlic, and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and the Parmesan until evenly moistened and clumpy.
8. Sprinkle the breadcrumb topping evenly over the casserole. Bake at 400°F until hot and the topping is golden and crisp, 20 to 30 minutes. Let cool for 10 minutes before serving.