*One Pan Wild Rice and Cheesy Broccoli Casserole

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil

8 oz. shiitake mushrooms, sliced

1/2 cup chopped shallots

1 1/2 cups wild rice blend

4 garlic cloves (minced)

3 cups chicken or vegetable broth

6 sprigs fresh thyme

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. cracked black pepper

4 cups chopped broccoli florets

1 cup whole milk

1/2 cup freshly grated Parmesan cheese

1 cup shredded sharp cheddar cheese

1/2 cup coarsely chopped pecans

Directions

Heat butter and oil in a 12-inch oven safe pan (such as a cast iron) over medium heat. Add mushrooms and shallots; cook until mushrooms are golden brown, stirring occasionally, 5 to 6 minutes.Add rice and garlic; cook 2 more minutes, until rice is toasted and garlic is aromatic. Add broth, thyme, mustard, salt, and pepper. Bring mixture to a boil, cover and reduce heat to low.Cook 40 to 45 minutes, until rice is almost tender and liquid has been absorbed.

Preheat oven to 425°F.

Remove bare thyme sprigs and stir in broccoli. Add milk and Parmesan and stir until combined; gently simmer for 5 minutes.Scatter cheddar cheese and pecans overtop and transfer pan to the oven. Bake for 15 to 20 minutes, uncovered, until cheese is melted and pecans are toasted. Garnish with extra fresh thyme, if desired.

Nutrition

• Serving Size: 1 cup
• Calories: 446 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Sodium: 847 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 18 g