I just recently realized that I do not like the word "casserole." It just makes me think of 101 things you can do with a can of cream of chicken soup. There's nothing wrong with casseroles as there are many ways to make them very healthy. I just can't get over the word. I looked up the definition, just so I would know exactly what the word was addressing. Here it is:
noun (from dictionary.com)
1.a baking dish of glass, pottery, etc., usually with a cover.
2.any food, usually a mixture, cooked in such a dish.
3.a small dish with a handle, used in chemical laboratories.
So I can handle that the word is more about the vessel you bake in rather than the ingredients itself. You may have already known this, but I didn't, and can live with this.
The recipe I have for you today is a wild rice and spinach casserole then. I made this for a dinner party last week and I think it went over well. I based it off a loose memory of a dish my mom made growing up that I really liked. I don't think I have the seasoning quite right yet so feel free to adjust to your flavor preference.
For a quicker, lower fiber version, you can use to boxes of Uncle Ben's wild rice mixes. This is a pretty hearty dish when you use this wild rice mix. It's a great vegetarian main dish or add a meat of choice for carnivores. To make the dish vegan, cook with veggie stock and omit the cheese.
Wild Rice and Spinach Casserole
2 cups wild rice (see picture below)
Stock of choice (I used chicken)
1 whole shallot, diced (yellow onion is a fine substitute)
3 cloves of fresh garlic, finely chopped
1 cup of fresh mushrooms, chopped small
1 bag of frozen spinach (see picture below - I like this steamer bag kind verses the box because there was a lot less water)
1 block of reduced fat cream cheese (any soft cheese, such as a chevre, would also work beautifully)
2 tablespoons fresh rosemary, chopped (thyme or parsley would also work well)
1 tablespoon herbs de provence
salt and pepper
- Cook wild rice according the directions in the stock. Remove from heat and stir in bag of spinach, shallots, mushrooms, garlic, herbs and salt and pepper. Taste to check for adequate seasoning.
- Preheat oven to 350 degrees.
- Spread mixture into a 4 quart casserole dish.
- Cut cream cheese block into small cubes. Using a knife or clean finger, poke holes into the rice mixture, drop a cream cheese cube, and cover up with rice. Do this all over dish and as much you like.
- Bake, covered with foil, for about 30 minutes. Serve warm.
Serves 6-8 people as a main dish, 8-10 as side dish.
- I have found this mix at both Publix and Winn Dixie. Any wild rice mix will do.
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