I’ve been making a whole lot of soups these days and never being very diligent about chopping and freezing my leftover greens, so I discovered myself this week with a fridge stuffed with greens and questioning what to do with them. I additionally remembered that I had purchased a wild rice combine from Aldi just a few weeks again, so I made a decision to mix the greens with the cooked rice medley and a few yummy creamy sauce to make a scrumptious Wild Rice and Vegetable Casserole. And OMG I can’t cease consuming it!
You can use any sort of rice combine for this, simply be sure to use Three.5-Four cups cooked rice. The rice combine that I had was a mixture of wild rice, brown rice, white rice, and I believe one other selection. Buying a mixture like this as a substitute of straight wild rice will certainly be less expensive. Stores like Aldi and Trader Joes normally have these rice mixes for an honest worth and chances are you’ll even have the ability to discover one thing related within the bulk bins at Whole Foods.
I topped my casserole with the leftover fried onions from my inexperienced bean casserole and so they actually took the dish up a stage. If you don’t like fried onions, you possibly can all the time make a tasty bread crumb topping by mixing seasoned bread crumbs, some grated Parmesan, and slightly melted butter.
Wild Rice and Vegetable Casserole
Wild Rice and Vegetable Casserole
Plenty of greens, a hearty wild rice mix, and a brilliant creamy sauce make this Wild Rice and Vegetable Casserole a heat comforting dish for winter!
- Freshly cracked pepper
- salt, to style
cooked wild rice mix
Preheat the oven to 350ºF. Finely cube the onion and mince the garlic. Add the butter, onions, and garlic to a big pot and sauté over medium warmth till the onions are tender and clear.
While the onions and garlic are sautéing, Slice the carrots and cube the celery. Add the carrots and celery to the pot and proceed to sauté.
While the carrots and celery are sautéing, wash and chop the mushrooms. Add the mushrooms to the pot together with the salt, pepper, thyme, and sage. Continue to sauté till the mushrooms have turned brown and fully wilted.
Add the flour to the pot and proceed to stir and cook dinner for about 2-Three minutes extra, or till the flour coats the underside of the pot and begins to show a light-weight golden colour. Whisk within the vegetable broth, ensuring all of the flour dissolves from the underside of the pot. The combination ought to thicken pretty shortly.
Once thickened, whisk within the milk and permit it to come back as much as a simmer once more. Once simmering, flip the warmth off, style, and add extra salt or pepper if wanted. You need the sauce to be barely on the salty aspect in order that the flavour does not dilute an excessive amount of as soon as the rice is added.
Stir the cooked rice into the pot with the sauce and greens. Transfer all the pieces to a 2 to three quart casserole dish and high with the fried onions. Bake the casserole within the preheated 350ºF oven for 25-30 minutes, or till the sauce is effervescent up across the edges and the fried onions have turned deep golden brown. Serve scorching.
*These are retailer purchased fried onions, like these.
Step by Step Photos
This is the wild rice combine that I used. You can just about use any rice combine, simply be sure to have someplace between Three.5 and Four cups cooked rice.
Preheat the oven to 350ºF. Dice an onion and mince two cloves of garlic. Add the onion, garlic, and Four Tbsp butter to a big pot and sauté over medium warmth till the onions are tender and clear.
While the onions and garlic are sautéing, Slice two carrots and cube two stalks of celery. Add them to the pot and proceed to sauté.
While the carrots and celery are sautéing, wash and chop 8oz. mushrooms. Add them to the pot together with half tsp salt, some freshly cracked pepper, 1/Four tsp dried thyme, and 1/Four tsp dried sage. Continue to sauté till the mushrooms have fully wilted and turned brown.
Add Four Tbsp flour to the pot and proceed to stir and cook dinner till the flour coats the underside of the pot and turns golden brown.
Whisk in 1 cup vegetable broth till all the flour is dissolved off the underside of the pot. The broth ought to thicken in a short time within the scorching pot. Once thickened, whisk in 1 cup complete milk after which permit the combination to come back as much as a simmer once more. Once it reaches a simmer, flip the warmth off and add extra salt and pepper if wanted. You need it to be barely on the salty aspect so there may be sufficient salt to taste all the pieces after the rice is added.
Finally, stir in about Four cups cooked wild rice medley. The quantity of rice is slightly versatile, so when you have rather less or slightly greater than Four cups, you’ll be okay.
Transfer the combination to a 2-Three quart casserole dish and high with 3oz. fried onions (that’s half of a 6oz. container). Bake for 25-30 minutes, or till the sauce is effervescent up across the edges and the onions are golden brown. This photograph is AFTER baking.
😍 Seriously. I’m about to go dish out some extra of this Wild Rice and Vegetable Casserole for lunch in the present day! Leftovers reheat very nicely. 👍