Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Add
Wild Rice (320 g)
to a medium pan with
Chicken Broth (720 mL)
. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 minutes. Set aside.
Step 3
Cut the
Broccoli (3 heads)
into florets. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1 to 2 minutes.
Step 4
Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
Step 5
Remove from ice and set aside.
Step 6
In large pot over medium heat, melt
Butter (120 g)
. Add the finely chopped
Button Mushrooms (455 g)
, finely diced
Onion (1)
and cook 3 to 4 minutes.
Step 7
Add finely diced
Carrots (2)
and finely diced
Celery (2 stalks)
and cook until soft.
Step 8
Sprinkle the
All-Purpose Flour (30 g)
on the veggies and stir to mix. Pour 3 more cups of
Chicken Broth (720 mL)
over that and combine with
Heavy Cream (120 mL)
. Bring to gentle boil and allow to thicken. Add
Salt (6 g)
and
Ground Black Pepper (2 g)
.
Step 9
Mix together the rice and broccoli and place in a 3-quart baking dish. Next, scoop out veggie mixture and spoon it evenly over the top of rice.
Step 10
Melt remaining butter and mix with
Panko Breadcrumbs (50 g)
. Sprinkle this mixture over the top of casserole.
Step 11
Cover with foil and bake for 20 minutes at 375 degrees F (190 degrees C).
Step 12
Remove foil and bake 15 minutes more.
Step 13
Garnish with
Fresh Parsley (6 g)
, if desired after out of oven. Enjoy!
