This cozy vegetarian wild rice and mushroom casserole makes a simple winter main paired with a side salad, or serve as a side dish for a holiday feast!
Almost since I started this blog nearly 3 years ago (!!!) I’ve been participating in monthly Recipe Redux challenges, along with a (now huge!) group of healthy food bloggers. But they’ve been around a bit longer than that, and this month, Recipe Redux is turning 54 months old. To celebrate, we’re bringing back a little party game we played last year, turning to page 54 in the nearest cookbook and whipping up whatever we find.
The stars kind of aligned when I opened up Super Natural Every Day, my go to cookbook when I’m in need of inspiration for a simple and nourishing meal. I’d made this mushroom and wild rice casserole many times in the past and it’s exactly the kind of food I want to eat on a cold winter day. Usually I serve it as a main paired with a simple arugula side salad, but you could easily serve it as a side dish on Christmas.
It also falls in line with my quest for more simplicity in cooking. You’ll need a recipe the first time, but after making it once, it’s pretty intuitive. When you have cooked whole grains leftover from batch cooking, it’s even easier. The formula is pretty fun to play around with, and hard to mess up. I’ve made this with both wild rice and brown rice, but you could easily use other types of whole grains – farro, millet and quinoa all work. While I stuck with cremini mushrooms for today, this dish is also a fun way to highlight different types of wild mushrooms. You could also use different vegetables, like Brussels sprouts, cauliflower or broccoli, or up the veggies with a handful of spinach or kale. It’s also a great way to use up a little extra cheese you have on hand. I used the gruyere I had from making a flatbread for journal club, but you could swap feta, provolone, cheddar or even some gouda.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 16 ounces mixed mushrooms, cleaned and chopped
- 3 cups cooked wild or brown rice, at room temperature
- 2 eggs
- 1 cup cottage cheese
- ½ cup plain yogurt
- ½ teaspoon thyme
- ⅔ cup shredded gruyere cheese
- Preheat oven to 350 degrees. Spray a large baking dish with olive oil and set aside.
- Heat olive oil in a large skillet. Add onion and garlic and a pinch of salt. Saute until tender, about 5 minutes. Add mushrooms and saute until mushrooms are tender and have released their liquid. Season with salt and pepper and remove to a large bowl. Add rice to the mushrooms and mix to combine.
- In a medium bowl, whisk together eggs, cottage cheese, yogurt and thyme. Pour into mushroom-rice mixture and stir to combine. Pour mixture into the baking dish. Sprinkle the top with cheese. Cover with foil or a lid and bake for 30 minutes. Remove lid and bake for an additional 20 minutes until the edges are golden.