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Mushroom, White Bean and Brown Rice Casserole

19 INGREDIENTS • 18 STEPS • 2HRS

Mushroom, White Bean and Brown Rice Casserole

Recipe

4.8

5 ratings
One of the greatest wonders of this casserole is that it’s incredibly versatile. It’s a satisfying meal on it’s own, but it also makes a phenomenal side dish. Omit the bacon, and this easily becomes a fancy vegetarian option. Can’t find gruyère or fontina? Relax, it's just as delicious with a blend of different cheeses.
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One of the greatest wonders of this casserole is that it’s incredibly versatile. It’s a satisfying meal on it’s own, but it also makes a phenomenal side dish. Omit the bacon, and this easily becomes a fancy vegetarian option. Can’t find gruyère or fontina? Relax, it's just as delicious with a blend of different cheeses.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

2HRS

Total Time

$4.50

Cost Per Serving

Ingredients

Servings
4
us / metric
Short Grain Brown Rice
235 g
Short Grain Brown Rice
Mushroom Broth
540 mL
Mushroom Broth
or Mushroom Stock
Bacon
6 slices
Bacon
Olive Oil
1 1/2 Tbsp
Olive Oil
Leek
2
Leeks, thinly sliced
Yellow Onion
1/2
Yellow Onion, minced
Garlic
4 cloves
Garlic, minced
Shiitake Mushroom
145 g
Shiitake Mushrooms, sliced
Cremini Mushroom
150 g
Cremini Mushrooms, sliced
Fresh Thyme
2 tsp
Fresh Thyme, chopped
Sage Leaves
6
Sage Leaves
Canned Cannellini White Kidney Beans
540 g
Canned Cannellini White Kidney Beans, drained, rinsed
Fontina Cheese
80 g
Fontina Cheese, shredded
Gruyère Cheese
120 g
Gruyère Cheese, shredded
Whole Wheat Panko Breadcrumbs
4 Tbsp
Whole Wheat Panko Breadcrumbs
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
optional
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
optional
Kosher Salt
to taste
Kosher Salt
optional

Nutrition Per Serving

VIEW ALL
Calories
605
Fat
25.3 g
Protein
30.9 g
Carbs
73.6 g
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Rub a medium baking dish with a little olive oil and set aside. You could also use a cast iron skillet if you like!
step 3
Combine the Short Grain Brown Rice (235 g) and Mushroom Broth (540 mL) in a medium pot and bring to a boil. Lower to a simmer, cover, and cook for 45 minutes until the liquid has been absorbed.
step 4
Remove from the heat and let rest for 5-10 minutes, covered, then fluff with a fork.
step 5
Place the Bacon (6 slices) on a rack over a foil lined baking sheet. Bake for 25 minutes until brown and crispy. When cool enough to handle, crumble the bacon and set aside until ready to use.
step 5 Place the Bacon (6 slices) on a rack over a foil lined baking sheet. Bake for 25 minutes until brown and crispy. When cool enough to handle, crumble the bacon and set aside until ready to use.
step 6
Meanwhile, prep other ingredients. Slice the Leeks (2), Shiitake Mushrooms (145 g), and Cremini Mushrooms (150 g).
step 6 Meanwhile, prep other ingredients. Slice the Leeks (2), Shiitake Mushrooms (145 g), and Cremini Mushrooms (150 g).
step 7
Mince the Yellow Onion (1/2) and Garlic (4 cloves). Chop the Fresh Thyme (2 tsp) and Sage Leaves (6).
step 8
Rinse and drain the Canned Cannellini White Kidney Beans (540 g).
step 9
Grate the Gruyère Cheese (120 g), Fontina Cheese (80 g) and Parmesan Cheese (4 Tbsp).
step 10
Heat the Olive Oil (1 1/2 Tbsp) in a large sauté pan over medium heat. When hot, add the leeks, onions and garlic and cook until soft, about 5 minutes.
step 10 Heat the Olive Oil (1 1/2 Tbsp) in a large sauté pan over medium heat. When hot, add the leeks, onions and garlic and cook until soft, about 5 minutes.
step 11
Add the mushrooms, thyme, and sage and cook for 8 minutes until the mushrooms have released their liquid and are tender.
step 11 Add the mushrooms, thyme, and sage and cook for 8 minutes until the mushrooms have released their liquid and are tender.
step 12
Add the beans and cook for 1 minute until heated through.
step 12 Add the beans and cook for 1 minute until heated through.
step 13
Stir in the cooked brown rice and turn off the heat.
step 13 Stir in the cooked brown rice and turn off the heat.
step 14
Add 2/3 of the crumbled bacon and 2/3 of the Fontina and 2/3 of the Gruyere and mix until well combined. Taste and season with a healthy amount of Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste), if needed.
step 14 Add 2/3 of the crumbled bacon and 2/3 of the Fontina and 2/3 of the Gruyere and mix until well combined. Taste and season with a healthy amount of Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste), if needed.
step 15
Turn out the rice mixture into the prepared baking dish and top with the remaining fontina and gruyère.
step 15 Turn out the rice mixture into the prepared baking dish and top with the remaining fontina and gruyère.
step 16
In a small bowl, combine the Whole Wheat Panko Breadcrumbs (4 Tbsp) and Parmesan Cheese. Sprinkle the mixture in an even layer over the casserole.
step 16 In a small bowl, combine the Whole Wheat Panko Breadcrumbs (4 Tbsp) and Parmesan Cheese. Sprinkle the mixture in an even layer over the casserole.
step 17
Transfer the casserole to the oven and bake for 25 minutes until the cheese is bubbling and the top is lightly browned.
step 17 Transfer the casserole to the oven and bake for 25 minutes until the cheese is bubbling and the top is lightly browned.
step 18
Garnish the casserole with the remaining crumbled bacon and Fresh Parsley (2 Tbsp) and serve hot.
step 18 Garnish the casserole with the remaining crumbled bacon and Fresh Parsley (2 Tbsp) and serve hot.
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