Hearty Wild Rice & Mixed Mushroom Bake

1. Prepare the Wild Rice

Start by bringing the broth to a boil in a medium pot. Once boiling, add a pinch of fine sea salt and the rinsed wild rice. Lower the heat to simmer and cover the pot. Let it cook for about 40 minutes until the rice is tender. Turn off the heat and let it stand for 10 more minutes to soak up any remaining liquid. This method ensures that the rice absorbs all the seasoned broth, enhancing its flavor.

2. Sauté the Mushrooms

While the rice cooks, heat 4 tablespoons of olive oil in a large heavy skillet over medium-high heat. Sauté the mushrooms in batches, ensuring not to overcrowd the pan. This allows each slice to brown and crisp up nicely, which takes about 8 minutes per batch. Once done, transfer the mushrooms to a plate and set aside.

3. Cook the Leeks and Fennel

In the same skillet, add 2 more tablespoons of olive oil and sauté the thinly sliced leeks and chopped fennel with a teaspoon of salt. Cook them for about 8 minutes until they are soft, but not browned. Add the baby spinach, 4 chopped garlic cloves, tomato paste, and red pepper flakes. Cook everything together for another 2 minutes until the garlic is golden and the spinach has wilted.

4. Preheat the Oven

Preheat your oven to 400°F and lightly oil a 9-by-13-inch casserole dish.

5. Make the Bean Purée

In a blender, combine 2 cans of white beans with their liquid, 2 tablespoons of lemon juice, 1 grated garlic clove, and a pinch of salt. Blend until smooth to create a creamy bean purée.

6. Combine Ingredients

In the skillet with the sautéed vegetables, mix the bean purée, the remaining 2 cans of drained beans, the sautéed mushrooms, cilantro, parsley, the cooked wild rice, and a bit more salt and lemon juice to taste. Transfer this hearty mixture to the prepared casserole dish, spreading it out evenly.

7. Prepare the Topping

For the topping, combine the panko, chopped rosemary, lemon zest, 2 grated garlic cloves, 1/4 teaspoon of salt, and 1/4 cup of olive oil in a small bowl. Mix well until the crumbs are evenly coated with the oil. If you like, you can add the grated Parmesan cheese at this stage. Sprinkle the bread crumb mixture over the casserole.

8. Bake the Casserole

Bake the dish in the preheated oven for 20 to 30 minutes, until the topping is golden and crispy. Just before serving, sprinkle a touch of flaky sea salt on top for an extra burst of flavor.