Skillet Spinach, Mushroom & Wild Rice Casserole

• porsiyonlar: 6 servings
• toplam süre: 1 hour 5 minutes

Malzemeler

6 tablespoons unsalted butter, divided

2 (8-ounce) packages cremini mushrooms, sliced

¾ teaspoon salt, divided

2 leeks, thinly sliced and well rinsed

3 cloves garlic, finely chopped

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme, plus more for garnish

½ teaspoon ground pepper

3 tablespoons all-purpose flour

2½ cups whole milk

¼ teaspoon ground nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)

2 (8.5-ounce) packages microwaveable wild rice, cooked according to package directions

1 cup shredded Gruyère cheese

Yöntemler

Preheat oven to 350°F with a rack in top third position (or 6 inches from heat source). Melt 3 tablespoons butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat. Add sliced mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until browned, about 16 minutes. Transfer to a plate; do not wipe the skillet clean.

Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add sliced leeks and ¼ teaspoon salt; cook, stirring often, until softened and slightly translucent, about 5 minutes. Add chopped garlic, 2 teaspoons each rosemary and thyme and ½ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add 3 tablespoons flour; cook, stirring constantly, for 1 minute, then gradually add 2½ cups milk (about ¾ cup at a time); cook, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Stir in ¼ teaspoon nutmeg and the remaining ¼ teaspoon salt. Add drained spinach and 1 (5.2-ounce) package garlic-and herb cheese; cook over medium-low heat, stirring constantly, until the cheese is melted and the spinach is evenly distributed, about 2 minutes. Remove from heat; fold in prepared rice and the cooked mushrooms until combined. Spread into an even layer; sprinkle with 1 cup Gruyère.

Bake until the cheese is melted, 10 to 12 minutes. Increase oven temperature to broil (do not remove skillet from oven) and broil until the cheese is browned, 2 to 3 minutes. Let rest for 10 minutes before serving; garnish with additional thyme, if desired.

Notlar

This wild rice and mushroom casserole is the ultimate comfort food, combining hearty, wholesome ingredients with rich, savory flavors all in one skillet. The earthiness of the wild rice pairs beautifully with the meaty mushrooms, while fresh spinach adds a burst of color and nutrients. It’s the perfect balance of texture and taste—a cozy, one-pan meal that’s easy to make, which makes it even more comforting on those busy days!

Nutrition Profile:

No Added Sugar Mediterranean DietSesame-Free Weight Loss Nut-Free Soy-Free Vegetarian High-Protein Egg-Free

Comfort food that doesn’t take all day? Yes, please. This Skillet Spinach, Mushroom & Wild Rice Casserole uses smart shortcuts—like microwaved wild rice and garlic-and-herb cheese—that bring big flavor and save you time in the kitchen. Brimming with antioxidants from the mushrooms, garlic, spinach and herbs, this dish is a healthy crowd-pleaser. Read below for even more time-saving tips, plus how to use the dried herbs you already have on hand in place of fresh.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

We use microwaveable rice to save time, but you can use 3 cups of freshly cooked or leftover wild rice if you prefer.

Squeeze the thawed frozen spinach to eliminate as much moisture as possible. This will help ensure a creamy casserole rather than a watery one. If you're using fresh spinach, it's best to add it gradually to the milk mixture, handful by handful.

We prefer the taste of fresh herbs in this recipe, but if you opt for dried herbs, use about half the amount.

Nutrition Notes

Mushrooms are the umami-packed and meaty star of this recipe. Mushrooms are packed with B vitamins, which are essential for a healthy metabolism. If you find mushrooms grown in ultraviolet light, you’ll also get some vitamin D—the only natural source of vitamin D in the produce section.

Leeks are part of the allium family, which also includes onions, garlic and chives. Leeks are milder in flavor than some alliums, but contain the same anti-inflammatory compounds like vitamin C and fiber that are beneficial for your heart, your digestive system and metabolic health.

Spinach is a source of folate, which is essential in many life stages, including during pregnancy, and for optimal heart health. Spinach also has plant-based iron, which isn’t absorbed as well as animal-based iron; you can help your body absorb the iron from spinach by pairing it with a food that contains vitamin C, like oranges, bell peppers and cabbage.

Wild rice adds an earthy, nutty flavor to this dish. A gluten-free grain, wild rice gives this dish a punch of extra fiber, which can help you feel fuller after eating, and eating more fiber is essential for maintaining a healthy gut microbiome.

🌾 Gluten-Free Adaptations

1. Replace the all-purpose flour

• Use a gluten-free flour blend (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) to thicken the sauce.

• Alternatively, cornstarch or arrowroot powder works well—use about 1.5 tablespoons instead of 3, and mix it with a bit of cold milk before adding.

2. Double-check the wild rice

• Wild rice is naturally gluten-free, but make sure the microwaveable packages don’t contain any wheat-based additives or sauces. You can also cook your own wild rice from scratch to be safe.

3. Verify the garlic-and-herb cheese

• Boursin is typically gluten-free, but always check the label to confirm there are no gluten-containing stabilizers or flavorings.

4. Watch the Gruyère

• Most shredded cheeses are gluten-free, but pre-shredded varieties can sometimes contain anti-caking agents with gluten. Opt for block cheese and shred it yourself if needed.

Beslenme

• Kalori: 492 kcal
• Toplam Yağ: 30 g
• Doymuş Yağ: 17 g
• Doymamış Yağ: 10 g
• Trans Yağ: 0 g
• Kolesterol: 85 mg
• Sodyum: 655 mg
• Toplam Karbonhidrat: 37 g
• Diyet Lifi: 5 g
• Toplam Şeker: 9 g
• Protein: 22 g