dinner time: wild rice casserole

When I got home from work today I was so hungry and figured I would probably just eat dinner by myself(i.e. make a box of macaroni and cheese)--because there was no way I could wait for Colby to get home. The only thing that kept me from doing that was knowing that I was going to be making one of my favorite dishes from Heidi Swanson's cookbook--Super Natural Every Day. We've been barreling our way through this book and, even though we haven't made every recipe in the book, we have picked out some go-to's for sure.

Tonight I made the wild rice casserole and, when Colby dug in, he said it reminded him of something his mom would make when he was a kid--comfort food. It's kind of like a mature casserole. Not bland and boring like you'd expect from a casserole, but instead super flavorful and fulfilling.

The recipe below is a mix between Heidi's cookbook and the recipe on her website, 101cookbooks.com

Wild Rice Casserole

1/2 pound (8 ounces) cremini mushrooms, cleaned and chopped
1 yellow onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked wild rice, room temperature
1 teaspoon Dijon-style mustard
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Gruyere cheese
a bit of fresh thyme, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, dijon, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Gruyere cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Gruyere and enjoy.

Serves about 8.