Broccoli Wild Rice Casserole!

Ingredients

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

• 2 cups Cooked Wild Rice
• 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sautéing
• 1 whole Medium Onion, Finely Diced
• 1 pound Diced Mushrooms (crimini Or White Button)
• 2 stalks Celery, Finely Diced
• 3 heads Broccoli, Cut Into Small Florets
• ¾ cups Almond Flour, Divided
• 1 teaspoon Sea Salt
• 2 teaspoons Rubbed Sage

Directions

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

1. Preheat the oven to 375°F (190°C). Lightly wipe a 9x13-inch baking dish with a little of the broth.

2. Heat 2 tablespoons of the broth in a large skillet over medium heat. Add the diced onion and celery and cook for 5 minutes, until softening.

3. Add the diced mushrooms and cook for 5 minutes, until they release their liquid and it cooks off.

4. Bring a pan of boiling water to a boil, add the broccoli florets, and cook for 3 minutes. Drain well.

5. Sprinkle half of the almond flour over the mushroom mixture and stir for 1 minute. Gradually stir in the remaining broth and simmer for 3 minutes, until thickened.

6. Stir in the cooked wild rice, broccoli, sea salt and rubbed sage until evenly combined. Spread the mixture into the prepared baking dish.

7. Mix the remaining almond flour with a splash of broth until crumbly, then scatter it evenly over the top.

8. Bake uncovered for 20 minutes, until bubbling and the top is lightly golden. Let stand 5 minutes before serving.