Spinach & Mushroom Wild Rice Bake

Spinach & Mushroom WIld Rice Bake

It was back to being cool here in Northern Virginia a few days ago and it put me in the mood for some good, hearty comfort food. Also, I had both spinach and mushrooms I needed to use or lose. And that half bag of rice I never seemed to have any use for – until now.

You see where I’m going with this…. I cleaned out a few ingredients, whipped up a delicious meal for my family, and put off grocery shopping for one more day.

Like a lot of my recipes, this one is right on the fence between vegetarian and vegan with the only separating ingredient being cheese. (I’ve heard cheese is frequently cited as the one thing that keeps vegetarians from going vegan and I believe it.)

When someone finally comes up with a fantastic vegan cheese that will be life-changing for me.

And no, please don’t try to convince me how great this-brand or that-brand is right now because I keep trying them and no one has successfully hit the mark yet.

I do find this casserole tasty with or without the addition of cheese but also enjoy the extra richness it adds.

However, if you find a vegan cheese that works well, please let me know!

Ingredients for Spinach & Mushroom Wild Rice Bake:

2 TBSP butter, divided

1/4 c Vidalia onion, sliced

1 – 8-oz. pkg. cremini (Baby Bella) mushrooms, sliced

1 TBSP olive oil

2 cloves garlic, minced

1 TBSP fresh oregano (or 1 tsp. dried)

1/8 tsp. ground nutmeg

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. crushed red pepper flakes

1 bunch spinach, rough chopped (stems removed)

2 TBSP all-purpose flour

1/2 cup almond milk

1/2 cup vegetable broth

1/8 cup coconut creamer

2 cups wild rice, cooked

2 cups Monterrey Jack cheese, shredded

How to make Spinach & Mushroom Wild Rice Bake:

In a large skillet, heat 1 TBSP butter over medium heat. Add onions and cook, stirring frequently, 5 minutes or until lightly caramelized. Remove from pan and set aside.

To the skillet, add the remaining 1 TBSP butter. Once melted, add the mushrooms, oregano, nutmeg, salt, pepper, and red pepper flakes.  Reduce heat to Low. Cook, stirring occasionally, 2-3 minutes until mushrooms are slightly softened and fragrant.

Add the garlic and cook an additional minute or so.

Add the spinach and stir frequently just until it begins to wilt; 2-3 minutes.

Sprinkle with flour and toss gently to coat.

Pour in the milk and vegetable broth.

Stir frequently, 1-2 minutes, as the mixture begins to thicken.

Slowly add the creamer (do not allow to boil) and remove from heat. Stir to combine.

Fold in the pre-cooked wild rice, caramelized onions, and 1 cup cheese.

Pour everything into a prepared 8×8 baking dish and top with the remaining 1 cup cheese.

Bake 20 minutes or until heated through.

Serve warm.

Cheers!

Spinach Mushroom Wild Rice Bake

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Author: Holly Gray

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Ingredients

• Spinach & Mushroom Wild Rice Bake
• 2 TBSP butter divided
• 1/4 c Vidalia onion sliced
• 1 - 8- oz. pkg. cremini baby bella mushrooms, sliced
• 1 TBSP olive oil
• 2 cloves garlic minced
• 1 TBSP fresh oregano or 1 tsp. dried
• 1/8 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. crushed red pepper flakes
• 1 bunch spinach rough chopped (stems removed)
• 2 TBSP all-purpose flour
• 1/2 cup almond milk
• 1/2 cup vegetable broth
• 1/8 cup coconut creamer
• 2 cups wild rice cooked
• 2 cups Monterrey Jack cheese shredded

Instructions

• In a large skillet, heat 1 TBSP butter over Medium heat. Add onions and cook, stirring frequently, 5 minutes or until lightly caramelized. Remove from pan and set aside.
• To the skillet, add the remaining 1 TBSP butter. Once melted, add the mushrooms, oregano, nutmeg, salt, pepper, and red pepper flakes. Reduce heat to Low. Cook, stirring occasionally, 2-3 minutes, until mushrooms are slightly softened and fragrant.
• Add the garlic and cook an additional minute or so.
• Add the spinach and stir frequently just until it begins to wilt; 2-3 minutes.
• Sprinkle with flour and toss gently to coat.
• Pour in the milk and vegetable broth.
• Stir frequently, 1-2 minutes, as mixture begins to thicken.
• Slowly add the creamer (do not allow to boil) and remove from heat. Stir to combine.
• Fold in the pre-cooked wild rice, caramelized onions, and 1 cup cheese.
• Pour everything into a prepared 8x8 baking dish and top with the remaining 1 cup cheese.
• Bake 20 minutes or until heated through. Serve warm.

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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