Wild rice and mushroom hotdish
Wild rice, mushrooms, white beans and greens are bound together and baked beneath a panko and Asiago crust.
Active time45 min
Cooking1 h 30 min
Total1 h 45 minResting : 5 min
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Ingredients
- 12 g garlic
- 200 g white and light green leek
- 200 g fennel bulb
- 250 g fresh button mushrooms
- 140 g kale leaves
- 150 g drained jarred roasted red peppers
- 50 g unsalted butter
- 50 g piece of Asiago cheese
- 600 ml prepared vegetable stock
- 60 g wheat panko breadcrumbs
- 165 ml drinking water
- 2 g dried tarragon
- 750 g drained canned white beans
- 60 ml olive oil
- 2 g sweet paprika
- 10 g store-bought anchovy paste
- ≈ ¼ tsp ground black pepper
- 200 g pure wild rice Zizania
- 6 g fine salt
- 1 g dried thyme
- 30 ml sherry vinegar
Preparation
Rinse and drain the pure wild rice. Put in a saucepan with the stock, bring to the boil, cover and simmer for about 60 min until tender and the grains begin to open. Drain only any excess stock. The rice should not sit in liquid in the bake. Prepare the next steps while it cooks.
600 ml prepared vegetable stock200 g pure wild rice Zizania- fine sieve
- saucepan
- lid
- spoon
Clean the mushrooms and trim earthy stalk ends. Peel the garlic. Slice the mushrooms, chop the garlic and dice the drained peppers. Heat 30 g butter and 30 ml oil in a large skillet. Brown the mushrooms for about 10 min until their water evaporates. Add garlic, tarragon and 1 g salt and stir for another 1 min. Transfer to a large bowl with the peppers.
12 g garlic250 g fresh button mushrooms150 g drained jarred roasted red peppers50 g unsalted butter2 g dried tarragon60 ml olive oil6 g fine salt- knife
- board
- large skillet
- spatula
- large bowl
Trim the leek and fennel, keeping the white and light green parts of the leek. Remove the thick kale stems. Wash these vegetables. Slice leek and fennel and chop the kale. Heat 15 g butter and 15 ml oil in the same skillet. Sauté leek and fennel with 2 g salt for about 10 min until tender. Stir in anchovy paste for 3 min. Add kale and 45 ml water, cover and cook for about 5 min until tender. Add vinegar, uncover and stir for about 2 min. Transfer to the bowl.
200 g white and light green leek200 g fennel bulb140 g kale leaves165 ml drinking water10 g store-bought anchovy paste30 ml sherry vinegar- knife
- board
- skillet
- lid
- spatula
- bowl
Mash 500 g drained beans with 120 ml water using a potato masher, leaving some pieces. Add to the bowl with the remaining 250 g whole beans and cooked rice. Mix in all the pepper. Preheat the oven to 200 °C conventional heat. Use 5 g butter to grease a dish about 23 cm square and 7 cm high. Grate the Asiago. In a bowl, combine cheese, panko, paprika, thyme and 3 g salt.
50 g piece of Asiago cheese60 g wheat panko breadcrumbs750 g drained canned white beans2 g sweet paprika≈ ¼ tsp ground black pepper1 g dried thyme- potato masher
- bowl
- oven
- baking dish
- brush
- grater
- small bowl
- spoon
Transfer all the mixture to the dish and level without packing firmly. Cover with all the panko topping and drizzle with the remaining 15 ml oil. Bake uncovered for about 25 min until hot in the centre and golden on top. Rest for about 5 min before dividing.
- baking dish
- spoon
- oven
- oven mitts
Allergens
- Celery
- Fish
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration