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Ingredients
- WILD RICE
- 2-1/2 cups chicken stock
- Salt if using homemade chicken stock
- 1 cup wild rice
- BROCCOLI
- Large pot of well-salted water
- 1-1/2 pounds fresh broccoli, florets only (save the stalks)
- Large bowl of ice water, large enough to hold a colander
- MUSHROOM CREAM SAUCE
- 2 tablespoons butter
- 1 onion, chopped fine
- Broccoli stalks, peeled and chopped fine
- 8 ounces fresh mushrooms, washed well, trimmed, caps broken into pieces by hand, stems chopped fine
- A little salt
- 1 carrot, peeled and chopped fine
- 1 rib celery, chopped fine
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- Reserved rice cooking water plus enough chicken stock to measure 1-1/2 cups
- 1/2 cup heavy cream
- Generous salt & pepper
- BREAD-CRUMB TOPPING
- 1 tablespoon butter
- 1/2 cup panko
- 1/4 teaspoon dried thyme
- Salt & generous pepper
Preparation
Step 1
COOK THE WILD RICE Bring stock (and salt, if using) to a boil, add the rice, cover and let cook until soft and plump, about 30 - 45 minutes. Drain, saving the cooking liquid.
BLANCH THE BROCCOLI Bring salted water to a boil. Trim the broccoli, slicing off rough ends. Cut off the "green" parts of the broccoli, cut into small florets. When the water boils, drop florets into the pot and let cook for 2 minutes. Working quickly, drain through a colander, leaving florets in the colander. Right away, immerse the colander into the ice water, submerging the florets, let rest for a few seconds until broccoli is cold, then lift out the colander and let the florets drain thoroughly.
COOK THE MUSHROOM CREAM SAUCE Prep the onion, broccoli stalks and mushrooms. In a large skillet, melt butter on medium heat until shimmery. Add the onion, broccoli stalks and mushrooms, sprinkle with a little salt and stir to coat with fat. Cook, stirring occasionally, until mushrooms are soft. Add the carrot and celery, cook just until soft. Stir in thyme and flour and let cook for a minute or two, enough to cook off the floury taste. Stir in the rice's cooking water/chicken stock and stir well. Taste and adjust seasoning, then bring to a boil, stirring often, let cook for about 10 minutes. Stir in cream and return to a boil, let cook for about 5 minutes until thick and creamy. Taste and adjust seasoning.
BROWN BREAD-CRUMB TOPPING In a small skillet, melt butter on medium heat. Add panko, thyme, salt and pepper and let turn golden brown, stirring often. Watch carefully, near the end, the panko will turn from pale to dark brown (that's too much) in a flash.
MAKE-AHEAD TIPS
TO MAKE & SERVE SAME DAY Assemble casserole but do not sprinkle with Bread Crumb Topping. If refrigerated, bring to room temperature for an hour, top the Topping and then bake for 45-60 minutes until bubbly in the center.