Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Advertisements

Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Fried Eggs with Greens & Mushrooms

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

  • 4 tablespoons unsalted butter
  • 1 tablespoon small sage leaves
  • 1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

  • 2 tablespoons extra-virgin olive oil
  • 10 ounces white button or cremini mushrooms, sliced
  • coarse salt and freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • finely grated Parmesan cheese, for garnish
  • sourdough baguette, for serving, if desired
  1. Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
  2. Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
  3. Reduce heat to medium. Stir in garlic, then greens and water.
  4. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
  5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
  6. Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Greens & Cheese Quesadillas

I have received an exorbitant amount of Swiss chard in my CSA box so far this season. It’s a good thing that I absolutely love it! and… Who doesn’t love chard when it’s combined with fabulous cheese?!?!

This recipe was adapted from Bon Appetit, contributed by Gabriela Camara. I have made these quesadillas a couple of times with my CSA greens, using both raw milk extra (extra) sharp yellow cheddar (from Trader Joe’s) as well as Cabot extra sharp 3-year aged white cheddar. I have also used combination of greens including Swiss chard, turnip greens, beet greens, as well as baby bok choy.

I adapted the recipe by increasing the garlic as well as using a red onion, whole wheat flour tortillas, and chipotle salsa, avocados, fresh lime, and sour cream, for serving. I also microwaved the assembled quesadillas for a quick dinner! We ate them with refried beans on the side. Delicious.

Yield: Serves 4 for dinner or up to 8 as an appetizer

  • 2 tablespoons vegetable oil, such as canola
  • ½ medium white or red onion, finely chopped
  • 5 garlic cloves, finely minced
  • 10 ounces Swiss chard, ribs and stems removed, or a combination of greens including beet, turnip, or bok choy, chopped
  • 2 teaspoons fresh lime juice
  • coarse salt
  • 6 ounces Toma cheese or sharp cheddar, grated (about 2 cups)
  • 8 whole wheat flour tortillas
  • Salsa Roja, Avocado-Tomatillo Salsa Verde, or Trader Joe’s Chipotle Salsa, for serving
  • avocado slices and lime wedges, for serving, optional
  • sour cream, for serving, optional
  1. Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6–8 minutes.
  2. Add greens a handful at a time, letting wilt slightly before adding more. Pour in ½ cup water and cook, tossing occasionally, until greens are tender, 6–8 minutes.
  3. Add lime juice; season with salt. Transfer to a plate; let cool.
  4. Assemble the quesadillas: Place on tortilla on a large plate. Mound grated cheddar on top and spread evenly. Top with sautéed greens and another tortilla.
  5. Microwave for 1 minute, 35 seconds on high.
  6. Remove and slice into pieces. Repeat until all filling is used.
  7. Serve immediately with sliced avocado, prepared salsa, and sour cream, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Chipotle Chicken & Greens

For years, this was my go-to dish for guests. I’m not sure why I decided to branch out… It is SO delicious! I’ve been making it since 1999! Crazy. I think that this dish started my love of creme fraiche. It is a good meal to serve for company because the chicken is prepared hours in advance and broiled just before serving.

This recipe was adapted from Rick Bayless, via Martha Stewart Living. I updated this version to use chicken thighs instead of breasts and to include an entire 1 1/2 pound bag of “power greens” (baby kale, chard, and spinach) or two bunches (or more!) of rainbow chard. It would be wonderful with any combination of greens. I serve it with Cilantro-Lime Brown Basmati rice to soak up the wonderful sauce.

I’m sharing these creamy greens at my favorite blog party, Angie’s Fiesta Friday #137, this week (I’m featured BTW!) co-hosted by Loretta @Safari of the Mind and Natalie @Kitchen, Uncorked. Enjoy!

Yield: Serves 6

For the Chicken:

  • 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) (see Note)
  • 7.5 oz (about 1 cup) creme fraiche
  • 1/2 cup heavy cream
  • 10 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • 1/4 cup chicken stock
  • 1 1/2 pounds (about 12 cups) fresh greens such as baby kale, chard or spinach, stems removed, well rinsed
  • coarse salt and freshly ground black pepper

For the Cilantro-Lime Rice:

  • 2 cups chicken stock
  • 1 cup brown Basmati Rice
  • juice of 1/2 lime
  • 2-3 T chopped cilantro leaves
  1. Two to Three Hours before cooking, make the marinade: Start by finely chopping the chipotle chiles in a mini food processor.
  2. Place the chopped chipotles and 2 tablespoons creme fraiche in a small bowl, and mix to combine.
  3. Lightly season the chicken thighs with salt and pepper.
  4. Place the seasoned chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
  5. Prepare the rice: Bring the 2 cups of stock to a boil; add rice and cover. Turn heat to low and cook, undisturbed, for 30 to 35 minutes.
  6. Heat the broiler. Place the chicken on a rimmed sheet pan just large enough to accommodate them. Place the pan 6 inches away from the broiler, and broil chicken until deep brown in color, about 6 to 7 minutes.
  7. Remove pan from broiler. Turn chicken thighs, and drizzle remaining creme fraiche along with the 1/2 cup heavy cream around the chicken.
  8. Return the pan to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 6 to 7 minutes more.
  9. Transfer the chicken to a warm plate, and place in a warm oven or warming drawer.
  10. Scrape the cream mixture from the pan into a 4-quart sauté pan.
  11. Add the chicken stock and half of the greens. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the greens have started to wilt and the cream has reduced and thickened, about 5 minutes, adding the rest of the greens as room is created in the pan.
  12. Season the creamy greens mixture with salt, to taste.
  13. Finish the Rice: After the rice has completely cooked, remove from heat. Add lime juice and cilantro. Mix to combine.
  14. Place rice over the surface of a serving platter. Top with the creamy greens and the broiled chicken. Garnish with cilantro, if desired.

Note: If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

One Year Ago:

Two Years Ago:

Three Years Ago:

Seared Scallops with Bacon-Braised Chard

More CSA chard! Just when my husband thought that he couldn’t eat any more greens, I cooked them with bacon and topped them with scallops. 🙂 I served this dish with corn muffins on the side too- just to be absolutely sure that he would be happy.

This recipe was adapted from Food and Wine, contributed by Top Chef Stephanie Izard. The scallops are first pan-seared and then basted with butter halfway through the cooking process over lower heat. Rich and delicious!

Yield: Serves 3 to 4

  • 2 thick slices of bacon, cut crosswise into 1/4-inch strips
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and diced
  • 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
  • 2 tsp soy sauce
  • coarse salt and freshly ground pepper
  • 12 large sea scallops (1 to 1 1/2 pounds)
  • 2 T extra-virgin olive oil
  • 1 T unsalted butter
  1. In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.
  2. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.
  3. Add the garlic and stir until tender but not browned, 2 minutes.
  4. Add the tomato and cook until it begins to break down, 2 minutes.
  5. Add the chard stems and cook until crisp-tender, 4 minutes.
  6. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.
  7. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
  8. Dry the scallops and season with salt and pepper.
  9. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes.
  10. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes.
  11. Spoon the chard onto plates, top with the scallops and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,098 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: