One of the best things about cooking regularly is that our kitchen frequently smells. I've noticed that our house seems to retain a scent more than our old house ever did...meaning sometimes I'll make something and its smell is still lingering the next morning. This is a good thing when it's banana bread, not as good when I've roasted a giant pan of broccoli!
This mushroom and wild rice casserole smelled heavenly as I was prepping it one afternoon. The cooked onions and mushrooms, the garlic, the parmesan...all of it combined to create the most delightful scent. It was one smell I didn't mind sticking around for awhile. As it turned out, its taste was equally wonderful--savory and hearty. By using low-fat cottage cheese and sour cream and adding some greens for color and nutrition, this was a solid side dish. We enjoyed it with honey chipotle turkey meatballs, but I think it'd fare well next to a number of proteins.
Tell me, what's your favorite scent from the kitchen?
One Year Ago: Cashew Butterscotch Blondies
Two Years Ago: Best Ever Homemade Granola
Wild Rice and Mushroom Casserole
slightly adapted from 101 Cookbooks
-8 oz. baby bella mushrooms, cleaned and chopped
-1 large onion, finely chopped
-3 cloves garlic, finely chopped
-3 cups (1 package) cooked wild rice, room temperature
-3 cups greens (kale, spinach, or collard)
-2 large eggs
-1 cup cottage cheese
-1/2 cup sour cream (I used low-fat)
-1/2 tsp fine grain sea salt
-1/3 cup freshly grated Parmesan cheese
1. Preheat oven to 350F. Spray a medium-large baking dish with a bit of olive oil or butter (I used a 9 x 13 but next time would use something slightly smaller).
2. In a large skillet over medium-high heat, saute the mushrooms in some olive oil sprinkled with a few pinches of salt. Stir occasionally, until the mushrooms have released their juices and have browned a bit. Add onions and cook for 4-5 minutes, until translucent. Add garlic and cook for an additional minute. Add greens and cover, stirring occasionally, until wilted. Stir in cooked rice, mixing well.
3. In a separate large bowl, whisk together the eggs, cottage cheese, sour cream, and salt. Add the rice mixture to the cottage cheese mixture, stirring to combine. Pour mixture into the prepared baking dish.
4. Sprinkle with the Parmesan and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 20-30 minutes, until hot throughout and golden on the edges.