I have no idea what I’m making for Christmas dinner this year. It very well might end up being tortilla soup or something else insanely fast and easy. But in the pursuit of finding a worthy holiday meal, I am trying out new casserole recipes tonight and tomorrow night. Tonight’s wild rice casserole was a huge hit with the hubby but received a lukewarm reception from the kids. I think one took issue with the extreme variety of textures and the other was just freaked out that she could see all the leeks and mushrooms. However, my husband and I really loved it–the sauce is incredibly delicious and it has rich texture and taste.
The recipe is adapted from one by Eat Drink Better. Although the prep is fast and simple, it has a long bake time, so advance planning is necessary.
I used homemade vegetable broth powder to make the vegetable broth.
- 3 cups vegetable broth
- 1 tbsp olive oil (I used arbequina)
- ½ tsp ground thyme
- ½ tsp poultry seasoning
- 1 tsp Worcestershire sauce (vegan or optional)
- ½ tbsp pure maple syrup
- 1 tsp rice vinegar
- 2 cups sliced raw mushrooms (I used a blend of Shitake, oyster, and mini Bella)
- 1 + ¼ cups wild rice blend
- 1 tbsp nutritional yeast
- 1 celery stalk, chopped
- 1 leek, light green and white parts, chopped
- ⅓ cup chopped pecans (or sub walnuts)
- ⅓ cup dried cranberries (or another berry--do not sub raisins)
- ¼ tsp black pepper
- Preheat oven to 350 degrees.
- Saute mushrooms with a little oil and pepper in a shallow fry pan until soft.
- Combine mushrooms and all other ingredients in 2-qt casserole dish and stir well.
- Cover and bake about 1 hour and 15 minutes.