I love a good casserole, especially one that yields a lot so that I’m guaranteed lunch the next day. And with hearty wild rice, melty mozzarella, fresh herbs and green veggies, this casserole will definitely make you glad that there’s leftovers.

Quinoa is usually my grain of choice, but I decided to throw my husband a bone (he’s not the biggest fan of quinoa) and go with a wild rice blend for this dish. Wild rice somehow feels less heavy than regular rice and, in my opinion, adds much more flavor.

I used a mild mozzarella cheese here so that the herbs and veggies could really shine, but if you want to get creative with it you might substitute something more decadent like gruyere or even a sharp cheddar. As with a lot of my dishes, you can really add whatever veggies you like; broccoli and peas are always go-tos for us. We also had some truffle oil on hand, so I added a dash of that with the shallots and garlic to make the flavors really pop. I topped my bowlful with a bit of hot sauce (of course) once the dish was done, and it was absolutely delicious!

INGREDIENTS

• 3 T. olive oil

• 2 T. butter

• 2 shallots, sliced thinly

• 2 cloves garlic, minced

• 1 lb. cremini mushrooms, cleaned & sliced

• 1 large broccoli head, cut into florets

• 1 bag frozen peas

• 2 c. wild rice blend

• 2 c. low-fat mozzarella cheese

• 1 t. dried dill

• 2 T. fresh thyme

• 1/2 t. dried oregano

• 1 t. crushed red pepper flakes

• 6 c. vegetable broth

• Salt & pepper to taste

• Dash of truffle oil (optional)

STEPS

1) Preheat the oven to 425 degrees. Heat the olive oil in a large oven safe skillet or Dutch oven over medium heat. Add the shallots and garlic (and truffle oil, if you want) and cook until fragrant, about 2-3 minutes.

2) Add the mushrooms, thyme, dill, oregano and crushed red pepper and season with salt and pepper. Cook until the mushrooms become golden, about five minutes.

3) Add the butter and wild rice blend (for reference, I used a brand that also had quinoa and lentils in it). Cook for 2-3 minutes or until the rice is golden and toasted.

4) Pour in 6 cups of vegetable broth. Bring to a boil, cover and reduce heat to low. Allow to cook for 40-45 minutes.

5) Cook the peas according to package directions. Once the rice is cooked, stir in the broccoli, peas and a cup of cheese. Season with salt and pepper and scatter the remaining cheese over the top of the dish.

6) Transfer to the oven and bake until the cheese is melted and starts to brown, about 20-25 minutes.