Cheesy Wild Rice Casserole
with Winter Greens
Despite its name, wild rice isn't actually rice at all! These grains, harvested predominantly in western Canada, are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. This comforting casserole features earthy mushrooms and kale, gooey mozzarella, and toasted walnuts for a family-friendly dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and minced
- 3 garlic cloves, peeled and minced
- 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
- 2 oz baby kale
- 6 oz wild rice
- 2 tsp vegetable broth concentrate
- 13.4 oz cannellini beans, drained and rinsed
- 1 tbsp nutritional yeast
- 2 oz shredded mozzarella cheese
- 1/4 cup walnuts, crushed in bag
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Heat 1 tbsp olive oil in large skillet over medium-low heat. Add onion and garlic and cook until soft, 4 to 6 minutes. Stir in mushrooms and cook until browned, 5 to 8 minutes. Stir in kale and cook until wilted, 2 to 4 minutes.
Stir rice, â…“ cup water, broth concentrate, cannellini beans, nutritional yeast, and a pinch of salt and pepper into skillet with cooked vegetables. Transfer to baking dish. Sprinkle with mozzarella, walnuts, and a pinch of salt and pepper in medium bowl. Bake until golden and crispy, 20 to 25 minutes.
Set casserole aside to cool for 10 minutes. Serve family-style. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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