Wild Rice and Broccoli Casserole

By The Canadian Living Test Kitchen

303 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
cal	0 serving:lt;/bgt;0serving:lt;/bgt; cal
pro	11 g11g pro
total fat	12 g12g total fat
sat. fat	7 g7g sat. fat
carb	34 g34g carb
fibre	2 g2g fibre
chol	35 mg35mg chol
sodium	496 mg496mg sodium
% RDI:	-
calcium	1919 calcium
iron	1212 iron
vit A	1414 vit A
vit C	4040 vit C
folate	1616 folate

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Enjoys creating this potluck favourite, which is great for vegetarians.

Ingredients

1/4 cup wild rice , rinsed1/4 1/4cup cupwild rice, rinsed
1 cup parboiled white rice 1 1cup cupparboiled white rice
5 cups broccoli florets 5 5cups cupsbroccoli floretbroccoli florets
1 tbsp butter 1 1tbsp tbspbutter
1 onion , chopped1 1oniononions, chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
4 4cups cupssliced mushroommushrooms, (about 10 oz/300 g)
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
3/4 tsp pepper 3/4 3/4tsp tsppepper
1/2 tsp salt 1/2 1/2tsp tspsalt
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
2-1/4 cups vegetable stock 2-1/4 2-1/4cups cupsvegetable stock
1/2 cup 18% cream 1/2 1/2cup cup18% cream
1-1/2 cups shredded old Cheddar cheese 1-1/2 1-1/2cups cupsshredded old cheddar cheese
1/2 cup fresh bread crumbs 1/2 1/2cup cupfresh 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.