I am crazy about wild rice and I always have my eye out for recipes that incorporate it. I was reading this recipe over at 101 Cookbooks where Heidi suggests trying any of your favorite grains in her mushroom casserole recipe. I saw it as great opportunity to use some wild rice!
This recipe calls for three cups of cooked rice–I replaced that with two cups of cooked wild rice plus one cup of cooked brown rice. (For added flavor cook your rice in chicken or vegetable broth instead of water.)
One mistake I made that I will warn you against is this: When I was making the rice to use for this recipe I was not thinking straight and I measured out two cups of DRY wild rice plus one cup of DRY brown rice and then cooked them in two separate pans according to their respective package directions. Well, DUH. Rice expands while cooking and nearly triples its volume! So, unless you want to have lots of leftover rice, only prepare enough dry rice to yield a total of three cups cooked! (I see some new wild rice recipes in my immediate future!)
I intended to serve this as an accompaniment to some flank steaks I purchased from Whole Foods, however, as I was about to put the steak onto the grill pan I realized I wasn’t that hungry. My husband wasn’t that hungry either so we decided to eat this as a main dish. We both really liked it! It is a very lightened-up version of the old school cream of mushroom soup recipes that we all love so much. (Don’t expect that canned-soup level of moistness, though.) The flavors were great and I plan to eat the reheated leftovers for lunch this week!
Mushroom and Wild Rice Casserole:
- 2 cups of cooked wild rice
- 1 cup of cooked brown rice
- 8-10 ounces of mushrooms, cleaned and chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large eggs
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/3 cup of grated cheese (you could use Parmesan, mozzarella, or a combination of the two)
- a few tablespoons of fresh chives, roughly chopped
- 2 scallions, chopped
Preheat oven to 350 F.
Coat a 9 x 13 glass baking dish or casserole with olive oil and set aside.
In a large skillet over medium-high heat saute the mushrooms in a tablespoon or two of olive oil. Sprinkle with some salt. Stir every few minutes and cook until the mushrooms have browned a bit and released their liquid. Add the onions and cook for 4-5 minutes or until they are transluscent. Add the garlic, cook for another minute then remove from the heat.
Add the brown rice and wild rice to the skillet. Stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream and salt.
Combine in the rice/mushroom mixture with the cottage cheese mixture. Stir until well combined and pour into the prepared 9×13 dish. Sprinkle with 2/3 of the grated cheese. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 20 more minutes or until bubbly and golden around the edges. Sprinkle with chives, scallions, remaining cheese. (Add some chicken or vegetable broth if you’d like some additional moisture.)