I am not really fond of white rice, but when it comes to wild rice it is quite a different feeling. I just love its texture and how it blends so well with so many ingredients.
I was quite fascinated by this recipe when I saw it on The Sweets Life, it has been a while since I made wild rice and all of a sudden I have a craving for it. ( Bad idea to read food blogs at night before bed). I decided to make it into a one-pan-supper last night, and so I improvised a bit and added a couple of mild Italian sausage to the mixture.
Ariella said this casserole made her think of the wild rice stuffing I made once. The sausages did add that “stuffing”taste to it. I just love the aroma of the ingredients as they cooked together in the pan. Nothing like a warm house filled with the smell of home cooking to chase the rain away. A bowl of hot piping cheesy wild rice and a glass of red wine, some good conversation with my daughter, and a yellow lab snooping around for crumbs…. that’s comfort ! Sometimes I need to slow down and enjoy these simple pleasures of life.
Wild Rice and Mushroom Casserole
The Sweets Life
-8 oz. baby bella mushrooms, cleaned and chopped
-1 large onion, finely chopped
-3 cloves garlic, finely chopped
-3 cups (1 package) cooked wild rice, room temperature
-3 cups greens (kale, spinach, or collard)
-2 large eggs
-1 cup cottage cheese
-1/2 cup sour cream (I used low-fat)
-1/2 tsp fine grain sea salt
-1/3 cup freshly grated Parmesan cheese
1. Preheat oven to 350F. Spray a medium-large baking dish with a bit of olive oil or butter (I used a 9 x 13 but next time would use something slightly smaller).
2. In a large skillet over medium-high heat, saute the mushrooms in some olive oil sprinkled with a few pinches of salt. Stir occasionally, until the mushrooms have released their juices and have browned a bit. Add onions and cook for 4-5 minutes, until translucent. Add garlic and cook for an additional minute. Add greens and cover, stirring occasionally, until wilted. Stir in cooked rice, mixing well.
3. In a separate large bowl, whisk together the eggs, cottage cheese, sour cream, and salt. Add the rice mixture to the cottage cheese mixture, stirring to combine. Pour mixture into the prepared baking dish.
4. Sprinkle with the Parmesan and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, until hot throughout and golden on the edges.