Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Winter Vegetable and Wild Rice Casserole
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- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 534
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 21 milligrams
- Sodium
- 1013 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 13 grams
- Sugar
- 11 grams
- Protein
- 24 grams
Colorful vegetables, a wild rice blend, a creamy white bean sauce and a garnish of crispy prosciutto make this a very comforting and mostly plant-based dinner. White beans are puréed with chicken broth, lemons and Parmesan for a flavorful, creamy but cream-free sauce that adds a nice dose of protein to the dish. Everything is cooked together in a casserole (even the rice), so prep and cleanup are minimal. You can even prepare the two main elements a day ahead: The vegetables and rice can be refrigerated, covered, in the casserole dish, and the sauce can be blended together and refrigerated in an airtight container (or right in the blender jar!).
- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 534
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 21 milligrams
- Sodium
- 1013 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 13 grams
- Sugar
- 11 grams
- Protein
- 24 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Finely chop 2 1/2 ounces of the prosciutto and toss it with the carrots, parsnips, butternut squash, leek and thyme in a 9-by-13-inch baking dish. Sprinkle the wild rice over top. Set aside.
- Add the white beans, garlic, lemon juice, bouillon cube, 3 tablespoons of the olive oil, 1/4 cup of the Parmesan, 1 teaspoon salt and 2 1/2 cups water to a blender. Blend until smooth. Pour the bean mixture over top of the casserole. Use a spoon to stir everything together, then cover the dish tightly with foil.
- Bake the casserole until the vegetables are soft, the liquid is thickened and bubbly and the rice is tender, about 1 hour 10 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat. Tear the remaining 1 1/2 ounces prosciutto into pieces and add to the skillet. Cook, flipping occasionally, until the prosciutto is golden brown and crispy, 2 to 3 minutes. Transfer to a plate lined with a paper towel to cool. Combine the lemon zest and the remaining 1/2 cup Parmesan in a small bowl.
- Uncover the casserole dish and sprinkle the Parmesan mixture over top. Continue to bake, uncovered, until the cheese is melted and starts to turn golden brown in spots, about 10 minutes. Crush the crispy prosciutto over top of the casserole and then let it cool for 15 minutes before serving.
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