Broccoli Cheese Wild Rice Casserole
Roasted broccoli, fresh herbs, hearty wild rice, and plenty of melty cheese, all together in one pan. This is equally great as a healthy vegetarian main course or as a side dish for your next holiday roast!
Foto: Half Baked HarvestBahan-bahan
- 3 tablespoons extra virgin olive oil
- 2 small shallots, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried dill
- 2 tablespoons fresh thyme, plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 cups wild rice blend
- 3 heads broccoli, cut into florets
- 2 cups fresh baby spinach
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
Langkah-langkah
Preheat the oven to 425 degrees F.
Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.
Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.
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