Wild Rice and Broccoli Casserole
Enjoys creating this potluck favourite, which is great for vegetarians.
Servings: 8
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; 282 |
| pro | 11 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 35 mg |
| sodium | 496 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 12% |
| vit A | 14% |
| vit C | 40% |
| folate | 16% |
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1/4 cup (50 mL) wild rice, rinsed
1 cup (250 mL) parboiled white rice
5 cups (1.25 L) broccoli florets
1 tbsp (15 mL) butter
1 onion, chopped
1 clove garlic, minced
4 cups (1 L) sliced mushrooms (about 10 oz/300 g)
1-1/2 tsp (7 mL) dried thyme
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) salt
1/3 cup (75 mL) all-purpose flour
2-1/4 cups (550 mL) vegetable stock
1/2 cup (125 mL) 18% cream
1-1/2 cups (375 mL) shredded old Cheddar cheese
1/2 cup (125 mL) fresh bread crumbs
Preparation:
In saucepan, bring 3-1/2 cups (875 mL) water to boil; add wild rice and return to boil. Reduce heat, cover and simmer for 40 minutes.
Stir in white rice; simmer, covered, for 20 minutes or until tender. Fluff with fork. Stir in broccoli; cook, covered, for about 5 minutes or until broccoli is tender-crisp.
Meanwhile, in separate saucepan, melt butter over medium-high heat; cook onion, garlic, mushrooms, thyme, pepper and salt, stirring, for about 7 minutes or until softened and starting to brown. Sprinkle with flour; cook, stirring, for 1 minute.
Gradually whisk in vegetable stock and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Add to rice mixture along with 1/2 cup (125 mL) of the cheese.
Transfer to 13- x 9-inch (3 L) baking dish. (Casserole can be prepared to this point, covered with plastic wrap and refrigerated for up to 24 hours.)
Mix remaining cheese with bread crumbs; sprinkle over casserole. Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until bubbly. Uncover and broil for 2 to 3 minutes or until golden.
Source
© CanadianLiving.com
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