Broccoli Wild Rice Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Uncooked Wild Rice
• 8 cups Low-sodium Chicken Broth, More If Needed For Thinning
• 3 heads Broccoli, Cut Into Small Florets
• 1 pound White Button Or Crimini Mushrooms, Finely Chopped
• 1/2 cup (1 Stick) Butter
• 1 whole Medium Onion, Finely Diced
• 2 whole Carrots, Peeled And Finely Diced
• 2 stalks Celery, Finely Diced
• 4 Tablespoons All-purpose Flour
• 1/2 cup Heavy Cream
• 1 teaspoon Salt, More To Taste
• 1 teaspoon Black Pepper
• 1 cup Panko Breadcrumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Rinse the wild rice, then simmer it in about two-thirds of the broth, covered, until tender, 45 to 50 minutes. Drain any extra liquid.

2. Melt half the butter in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring, for 6 minutes until softened.

3. Add the chopped mushrooms and cook for 8 minutes until they release their liquid and it evaporates. Season with the salt and black pepper.

4. Sprinkle the flour over the vegetables and stir for 2 minutes. Slowly whisk in the remaining broth and simmer for 5 minutes until thickened. Add more broth to thin if needed.

5. Stir in the broccoli florets and simmer for 5 minutes until just tender. Stir in the cream and the cooked rice, then taste and add more salt if needed.

6. Spread the mixture in a 9x13-inch baking dish. Melt the remaining butter, toss it with the panko, and scatter over the top.

7. Bake for 25 minutes until golden and bubbling. Let rest for 10 minutes before serving.