Harissa Broccoli, Spinach and Wild Rice Casserole with Crispy Prosciutto.
As far as casseroles go, this may just be one of my favorites.
Foto: Half Baked HarvestBahan-bahan
- 1/4 cup olive oil (divided)
- 1/2 medium onion (chopped)
- 2 cloves garlic (chopped)
- 4 cups cooked wild rice
- 1/4 cup to 1/3 [homemade | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/] or store-bought harissa
- 1 1/2 cups frozen broccoli
- 12 ounces fresh or frozen spinach (thaw and squeeze dry if using frozen)
- 1 teaspoon dried dill
- 1/4 cup fresh cilantro (chopped + more for garnish)
- good pinch of salt + pepper
- 4 ounces gruyere cheese (shredded)
- 2 ounces gouda cheese (shredded)
- 5 ounces thinly sliced prosciutto
- 2 tablespoons pistachos (chopped)
Langkah-langkah
Grease a 2-3 quart casserole dish. Set aside. Preheat the oven to 375 degrees F.
Heat a very large skillet (one big enough to fit all of the rice + spinach) over medium-high heat. Once hot add 2 tablespoons olive oil, the onions and garlic. Cook for 8 to 10 minutes or until the onion is soft and lightly caramelized. Remove from the heat and stir in the cooked wild rice, harissa (I used 1/3 cup), frozen broccoli, spinach, dill, cilantro, salt and pepper. Add the remaining 2 tablespoons olive oil and mix well to combine. Pour the mixture into the prepared casserole dish.
Sprinkle the cheeses over the casserole and then add the prosciutto. Bake the casserole for 20-30 minutes or until the cheese is melted and the prosciutto is crispy.
Sprinkle the casserole with fresh cilantro and chopped pistachios. Serve!
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