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I was looking for a cassoulet-like recipe and found this recipe. I did not make the recipe as listed here, but adapted it as a main dish for my vegan family and it was delicious!<br/>After very lightly spraying the pan with canola oil, I carmelized 1 sliced vidalia onion, added 4 cloves garlic diced (recommend more if want stronger garlic flavor). Once they were golden brown, I added the 4 oz sliced baby portabella mushrooms and 2 teaspoons of Herbes de Provence (would recommend adding more) and cooked down for about 10 minutes until mushrooms were brown and had released their liquid. I blended one 14 oz can of diced, tomatoes and 2 cans cannellini beans (rinsed and drained). Once bubbly and hot, 10 oz of fresh spinach leaves, cut in chiffinade were added to mushroom/bean mixture to wilt.<br/>Meanwhile, the wild rice (one 4 oz box) was cooking per package instructions in a small saucepan...this takes at least 50-60 minutes to cook start first!!<br/>Once rice had cooked for 60 minutes, the wild rice and any water in the saucepan were poured into the bean/spinach/mushroom mixture. All were transferred to a 9x13 baking dish, cooked in 350 degrees F oven for 35 minutes.<br/>I topped with personal garlic spice seasoning blend instead of bread crumb mixture.<br/>Thanks for helping with the idea for dinner!!!
Great wild rice recipe. It does take some time and work but DH and the baby loved it. Made it with SAUTEED CHICKEN with CURRIED APPLES #75984 and it was great together. Thanks!
Great casserole. I made it as a side with some "unfried" Chicken. I did not use all wild rice, I bought a brown rice/barley/wild rice mixture from Trader Joes. It worked well.
To make it vegetarian, I cooked Morningstar veggie bacon in a little oil to create the drippings. I also swapped vegetable bouillon for the beef broth. A surprisingly colorful dish that went over well at my company's Thanksgiving potluck.
This dish is absolutely wonderful; will definitely make again. Well worth the time commitment as it makes enough for several meals. Perfect with grilled beef. The only change I made was to add a tsp of dried thyme to the veggie mixture. Thanks for posting.
This is a delicious rice casserole!
We absolutely loved this dish! Great change from the ordinary brown rice. I followed the recipe exactly except using just red peppers instead of the green. Also used 8 strips of bacon instead of 6. We love bacon. All 5 of us enjoyed it and still had enough for a second night. Thanks for a great recipe, yooper!