Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere Recipe

Name: Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 cup Short-grain Brown Rice; 2- 1/4 cups Mushroom Stock/broth; 6 slices Bacon; 1- 1/2 Tablespoon Olive Oil, Plus Extra For Greasing Dish; 2 whole Leeks - White And Light Green Parts Only, Thinly Sliced; 1/2 whole Yellow Onion, Minced; 4 cloves Garlic, Minced; 1- 1/2 cup Shitake Mushroom Caps, Sliced; 1- 1/2 cup Cremini Mushroom Caps, Sliced; 2 teaspoons Fresh Thyme, Chopped; 6 leaves Sage, Chopped; 1 can (19 Oz. Size) Cannelini Beans, Drained And Rinsed; 3/4 cups Shredded Fontina; 1 cup Shredded Gruyere; 1/4 cups Whole Wheat Panko Breadcrumbs; 1/4 cups Grated Parmesan; 2 Tablespoons Freshly Chopped Parsley (optional)

Servings: persons

1- 1/4 cup Short-grain Brown Rice
2- 1/4 cups Mushroom Stock/broth
6 slices Bacon
1- 1/2 Tablespoon Olive Oil, Plus Extra For Greasing Dish
2 whole Leeks - White And Light Green Parts Only, Thinly Sliced
1/2 whole Yellow Onion, Minced
4 cloves Garlic, Minced
1- 1/2 cup Shitake Mushroom Caps, Sliced
1- 1/2 cup Cremini Mushroom Caps, Sliced
2 teaspoons Fresh Thyme, Chopped
6 leaves Sage, Chopped
1 can (19 Oz. Size) Cannelini Beans, Drained And Rinsed
3/4 cups Shredded Fontina
1 cup Shredded Gruyere
1/4 cups Whole Wheat Panko Breadcrumbs
1/4 cups Grated Parmesan
2 Tablespoons Freshly Chopped Parsley (optional)

1
Preheat the oven to 375 F. Rub a 9x13 or similar sized baking dish with a little olive oil and set aside.
2
Combine the brown rice and mushroom stock in a medium pot and bring to a boil.
3
Lower to a simmer, cover and cook for 45 minutes until the liquid has been absorbed.
4
Remove from the heat and let it rest for 5-10 minutes, with the lid still on.
5
Then fluff rice with a fork and set aside.
6
Place the strips of bacon on a rack over a foil lined rimmed baking sheet.
7
Put pan into the oven.
8
Bake for 25 minutes until bacon is brown and crispy.
9
Remove pan from oven and set aside.
10
When cool enough to handle, crumble the bacon and set aside until ready to use.
11
While your bacon is in the oven, prepare all of the other ingredients for the casserole.
12
Slice the leeks and mushrooms, mince the onions and garlic, chop the herbs, rinse the beans, and grate the cheeses.
13
(Trust me, having everything ready to go by the stove will make your life infinitely easier, friends.)
14
When you have all your ingredients ready to go, youre ready to start cooking.
15
Heat the olive oil in a large saute pan over medium heat.
16
When hot, add the leeks, onions and garlic and cook until soft, about 5 minutes.
17
Add the mushrooms, thyme, and sage and cook for 8 minutes until the mushrooms have released their liquid and are tender.
18
Add the cannellini beans and cook for 1 minute until heated through.
19
Stir in the cooked brown rice and turn off the heat.
20
Add 2/3 of the crumbled bacon and 2/3 of the Fontina and Gruyere and stir until well combined.
21
Turn out the rice mixture into the prepared baking dish and top with the remaining Fontina and Gruyere.
22
In a small bowl, combine the panko and Parmesan cheese.
23
Sprinkle the mixture in an even layer over the casserole.
24
Transfer the casserole to the oven and bake for 25 minutes until the cheese is bubbling and the top is lightly browned.
25
Remove from oven.
26
Garnish the casserole with the remaining crumbled bacon and chopped parsley and serve hot.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/4 cup Short-grain Brown Rice, 2- 1/4 cups Mushroom Stock/broth, 6 slices Bacon, 1- 1/2 Tablespoon Olive Oil, Plus Extra For Greasing Dish, and more.

Yes, Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere

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