Mushroom, White Bean and Brown Rice Casserole Recipe
One of the greatest wonders of this casserole is that it’s incredibly versatile. It’s a satisfying meal on it’s own, but it also makes a phenomenal side dish. Omit the bacon, and this easily...
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Cooking tools:
- Baking dish
- Cast iron skillet
- Pot
- Fork
- Rack
- Aluminum foil
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Grater
- Saute pan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Can opener
- Spatula
- Pastry brush
- Paper towel
- Serving bowl
Ingredients
- 1 1/4 cup Short Grain Brown Rice
- 2 1/4 cup Mushroom Broth
- 6 slices Bacon
- 1 1/2 tablespoon Olive Oil
- 2 Leek
- 1/2 Yellow Onion
- 4 cloves Garlic
- 1 1/2 cup Shiitake Mushroom
- 1 1/2 cup Cremini Mushroom
- 2 teaspoons Fresh Thyme
- 6 Sage Leaves
- 19 ounces Canned Cannellini White Kidney Beans
- 3/4 cup Fontina Cheese
- 1 cup Gruyère Cheese
- 1/4 cup Whole Wheat Panko Breadcrumbs
- 1/4 cup Parmesan Cheese
- 2 tablespoons Fresh Parsley
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