Makes a 9 x 13-inch casserole of mushrooms and wild rice. For non-vegetarians, see the recipe for Cheesy Chicken & Wild Rice.
3 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 ribs celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh minced garlic
2 1/4 cups Lundberg Wild Blend rice, cooked (from 1 1/2 cups uncooked Wild Blend rice)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups sauteed mushrooms – shiitake, hen and eggs, etc.
4 tablespoons butter
1/4 cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups vegetarian broth or water
2 cups shredded cheddar cheese for sauce
1 1/2 cups shredded cheddar cheese for topping
Preheat oven to 350°F. Heat oil into a large pot over medium heat. Sauté onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in rice, salt, and pepper.
To prepare cheese sauce, melt butter into a saucepan over medium-high heat. Whisk in flour, salt, and pepper. Slowly pour in chicken broth, whisking continuously. Whisk until thick and nearly boiling, then stir in cheese until melted. Pour cheese sauce into cooked rice mixture.
Stir mushrooms into cheese sauce. Pour into a 9 x 13 inch baking dish. Top with 1 ½ cups of shredded cheddar cheese. Bake for 25-30 minutes or until cheese is melted through.