BROCCOLI ,CHEESE AND WILD RICE CASSEROLE

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 small shallots, thinly sliced
• 1 pkg 5-8 ounces shiitake mushrooms (or your favorite)
• 1 teaspoon fresh dill, finely chopped
• 2 tablespoons fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 2 tablespoons butter
• 2 cups wild rice blend
• 3 heads broccoli, cut into florets
• 2 cups fresh baby spinach
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyere or swiss cheese

Instructions

1. Preheat oven to 425 degrees.
2. Heat olive oil in large pot.  When oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes.
3. Add the mushrooms, thyme, dill, crushed red pepper, salt and pepper to taste.  Cook for 5 minutes or until golden.
4. Add the butter and wild rice.  Cook 2-3 minutes, until the rice is golden and toasted.
5. Pour in 4 cups of water.  Bring to a boil cover and reduce heat to low.  Cook, covered for 40-45 minutes.
6. Once the rice is cooked, stir in the broccoli, spinach and 1/2 cup of each cheese.
7. Spoon into large casserole dish or divide into 2 smaller dishes.  Scatter the remaining cheese over top of casserole.
8. Bake 20-25 minutes, until cheese is melted.
9. Serve warm with additional thyme.

KathyMillerTime Adapted from Half Baked Harvest