The Wild Casserole is an explosion of flavors that will take your tastebuds on a journey through the wild…. in the best way! With a blend of tender broccoli, savory wild rice, and crunchy breadcrumbs, this delicious bake is a wholesome and filling side dish that’s perfect for any night of the week. Whether you’re feeding a herd or flying solo, Wild Casserole is sure to make everyone go wild!
Ingredients
- 2 cups wild rice, uncooked
- 10 cups low-sodium chicken broth, divided
- 3 heads broccoli, cut into small florets
- 1/2 cup butter, divided
- 1 whole medium onion, finely diced
- 1 pound white button or cremini mushrooms, finely chopped
- 2 whole carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 4 tablespoons all-purpose flour
- 1/2 cup heavy cream
- salt, to taste
- black pepper, to taste
- 1 cup panko breadcrumbs
Directions
Step 1 –Add the wild rice into a medium saucepan with 5 cups of the chicken broth and bring it to a boil over medium-high heat.
Step 2 –Reduce the heat to low, cover the pan, and cook the rice until it has just started to break open and is slightly tender, about 35-40 minutes.
Step 3 –In a pot of boiling water, add the broccoli florets and cook until they are bright green but still slightly crisp, about 1 minute 30 seconds-2 minutes.
Step 4 –Immediately drain the broccoli florets and plunge them into a bowl of ice water to stop the cooking process.
Step 5 –Transfer the florets from the ice water and set them aside.
Step 6 –Place a large pot over medium-high heat and melt 6 tablespoons of the butter.
Step 7 –Add the onions and the mushrooms to the butter and cook, stirring them occasionally, until the liquid begins to evaporate, about 3-4 minutes.
Step 8 –Add the carrots and the celery to the veggies and cook until they are soft and the mixture begins to turn darker in color, about 3-4 minutes.
Step 9 –Sprinkle the flour over the veggies, stir to incorporate it, and cook, about 1 minute.
Step 10 –Pour the remaining broth into the veggie mixture, stir to combine, bring it to a gentle boil, and cook until it thickens, about 3 minutes.
Step 11 –Add the heavy cream to the veggie mixture, stir to combine, and cook until it thickens.
Step 12 –Season the sauce with the salt and the pepper.
Step 13 –Add 1/2 of the cooked rice to the bottom of a 3-quart baking dish and top with 1/2 of the broccoli.
Step 14 –Use a ladle to evenly spoon 1/2 of the veggie mixture over the rice mixture. Repeat the layers once starting with the rice and ending with the veggie mixture.
Step 15 –Melt the remaining butter, pour it into a bowl with the panko breadcrumbs, and toss to combine.
Step 16 –Sprinkle the breadcrumbs over the top of the casserole.
Step 17 –Cover the dish with foil and bake the casserole for 20 minutes.
Step 18 –Discard the foil and bake until the casserole is golden-brown on top, about 15 minutes.
Step 19 –Serve.
